Strawberry Ganache is a delightful combination of sweet white chocolate, creamy richness, and the bright, fruity tang of strawberry purée. This ganache offers a velvety texture with a vibrant pink hue, making it perfect for filling chocolates, frosting cakes, or even as a standalone dessert topping.

The balance of sweetness and fruitiness ensures a versatile and visually stunning component for your pastry creations.

What you will need:

Ingredient	Measure
White Chocolate	150g
Heavy Cream	50g
Strawberry Purée	60g or more

Time Required

Preparation time – 10 minutes
Cooking time – 10 minutes
Chilling time – 2 hours (Minimum)

Nutrition Profile

Calories ~440 kcal
Protein ~4.0 g
Fat ~28.5 g
Sugars ~39.5 g
Fiber ~1.0 g
Sodium ~25 mg

Equipments:

• Digital Scale
• Heatproof bowl
• Medium saucepan
• Emulsion Blender or Whisk
• Rubber spatula
• Airtight container (for storage)

Instructions:

Prepare the Ingredients

• Chop the white chocolate into small pieces and place it in a heatproof bowl.
• Prepare the strawberry purée by blending strawberry preserve until smooth. If desired, strain through a fine mesh sieve to remove seeds for a silky texture.

Heat the Liquid Mixture

• In a medium saucepan, combine the cream and Strawberry Purée.
• Heat over medium-low heat, whisking constantly, until the mixture is smooth and reaches a gentle simmer.
• Avoid boiling to prevent scorching.

Melt the Chocolate

• Pour the hot cream-purée mixture over the chopped white chocolate in the heatproof bowl.
• Let it sit for 1-2 minutes to allow the chocolate to melt.

Combine and Set

• Using a whisk or emulsion blender in circular motions until fully emulsified and smooth.
• Transfer the ganache to an airtight container or cover the bowl with plastic wrap touching the surface to prevent a skin from forming.
• Let it cool at room temperature, then refrigerate for at least 2 hours to set fully.
• Once cool, whisk it gentle to get a creamier texture or whip it more for a lighter, fluffier version.

Serving Suggestions

Use a piping bag to fill chocolates, cakes, or pastries. Whip the set ganache for a fluffier texture. Use it as filling for macarons. Combine with whipped cream for a light strawberry ganache mousse.

My Tips:

• Strawberry Purée Consistency: For the best flavor and color, use ripe strawberries. A slightly concentrated purée (reduced over low heat) can enhance the flavor intensity.
• If using couverture chocolate, let the ganache cool at room temperature before refrigeration. For compound chocolate, you do not need to follow this.
• Temperature Control: Do not overheat the cream and purée mixture to prevent the chocolate from splitting when combined.
• Smooth Finish: If the ganache appears grainy, use an immersion blender to emulsify it fully.
• If available, use a microwave oven to melt the chocolate. It is more efficient.

Troubleshooting Guide:

Problem	Cause	Solution
Ganache is too runny	Too much purée or cream	Add more melted white chocolate gradually.
Ganache is grainy	Chocolate wasn’t fully melted	Gently reheat over a bain-marie and stir.
Ganache split or oily	Overheating of mixture	Stir in 5-10 g of cold cream slowly.
Flavor is muted	Purée lacked intensity	Use concentrated purée or a splash of strawberry extract.

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