Yoghurt and white chocolate ganache

Yoghurt and white chocolate ganache

By
From
Best Kitchen Basics
Serves
4
Photographer
Petrina Tinslay

White chocolate’s dirty secret is that it is not really chocolate, commonly being made of cocoa butter, sugar and milk solids. Some cheaper examples don’t even use cocoa butter, but vegetable or animal fats. I actually don’t like white chocolate that much. Not because it’s an imposter but mostly as it is way too sweet. I hate that cloying, sugar burn. Having said this, it can be quite good to cook with when using it as a base ingredient. This is a very simple recipe and relies on the quality and ratio of the ingredients. The tart lactic acidity of the yoghurt cuts the sugar rush and renders it delicious.

Ingredients

Quantity Ingredient
225g best-quality white couverture chocolate
120ml pouring cream, (35% milk fat)
180g greek-style yoghurt

Method

  1. Finely chop the white chocolate and put it in a heatproof bowl with the cream.
  2. Melt the chocolate over a double boiler, ensuring the water doesn’t touch the base of the bowl and the temperature of the chocolate does not rise above 50°C. Cool slightly.
  3. Whisk in the yoghurt until fully incorporated then pass the ganache through a fine sieve.
  4. Place in the refrigerator for 1 hour or until set.

Note

  • Serve with berries or blood orange.
Tags:
best
kitchen
basics
mark
best
pei modern
marque
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again