This vibrant White Chocolate and Plum Ganache is super simple to make but packs a punch in flavour. Use it to decorate cakes, cupcakes or cookies.
Decorations and icing on baking do not always need to be super flash (said the person who is always going overboard 🤭)! However, I do love moments when I can just make an icing that is punchy on flavour but super simple to create. The best thing of all is this ganache has got the wow factor in flavour! Let's take a closer look.
What to use the ganache for:
I originally used this kirīmi tiakarete me te paramu (white chocolate and plum ganache) for my Lemon Syrup Bundt Cake and it was perfect. However, my Whole Orange Almond Cake would also pair beautifully with this recipe. The options are endless so let me know how you use it.
Videography and photography taken by Sarah Henderson.
Ingredient Tips for this White Chocolate and Plum Ganache:
- Chocolate: Use a good quality tiakarete mā (white chocolate) or caramelised white chocolate for this recipe because the cheaper chocolate has a tendency to seize.
- Cream: Fresh cream is used to loosen the tiakarete (chocolate) and create a creamy texture.
- Plums: Freeze-dried plums are the only plums I recommend in this recipe. Swap to other freeze-dried berries or fruit if you want a different flavour.
- Vanilla: This adds another layer of flavour but can be omitted.
- Icing Sugar: A touch of puehu huka (icing sugar) binds all of the ingredients together.
EXPERT TIPS:
Tiakarete mā (white chocolate) is the most heat sensitive chocolate. Treat it with care and never over heat it as it can easily seize. To combat this, gently melt the tiakarete mā ( white chocolate) in a bowl that sits over a pot of barely simmering water (a double boiler) or melt very gently in the microwave.
If you want to store the ganache for later use, add it to a sealed container and store in the fridge for up to five days. When you are ready to use it, bring it back to room temperature and either warm it in the microwave for ten seconds to loosen it or if you want it thicker, then whip it with a hand mixer and use it that way.
STEP BY STEP INSTRUCTIONS FOR THE White Chocolate and Plum Ganache:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Melt the White Chocolate and Cream:
Chop the tiakarete mā (white chocolate) in to fine pieces. Add it to a heat proof bowl and pour in the kirīmi (cream).
Melt it gently in a heat-proof bowl that is sitting over a pot of barely simmering water (around 3cm deep).
Make sure the bowl is not touching the water.
You can also do this in 15 second bursts in the microwave, stir gently after each 15 seconds.
Stir occasionally until a smooth ganache forms and remove it from the heat.
2. Add the Plums:
Using a fine grater, grate the paramu tauraki-tio (freeze-dried plums) in to a small bowl so that a fine powder forms.
Add the wanira (vanilla) and puehu huka (icing sugar) and stir it together until combined.
Pour the ganache in a little at a time, stirring after each addition.
3. Decorate your Baking with the White Chocolate and Plum Ganache:
Once it is all incorporated, it is ready to use however you want.
Store the Ganache:
If you want to store the ganache for later use, add it to a sealed container and store in the fridge for up to five days.
When you are ready to use it, bring it back to room temperature and either warm it in the microwave for ten seconds to loosen it or if you want it thicker, then whip it with a hand mixer and use it that way.
I know you would love to see more
Techniques
Simple ingredients and a few sneaky tricks are all need for these recipes.
DID YOU ENJOY THIS RECIPE?
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I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
White Chocolate and Plum Ganache
Ingredients
White Chocolate and Plum Ganache - Te Kirīmi Tiakarete Mā me te Paramu
- 140 g tiakarete mā (white chocolate)
- ¼ C (60 ml) kirīmi (cream)
- ¼ C (8 g) paramu tauraki-tio (freeze dried plums)
- ½ teaspoon (3 ml) wanira (vanilla)
- 1 tablespoon puehu huka (icing sugar)
Instructions
Melt the White Chocolate and Cream:
- Chop the tiakarete mā (white chocolate) in to fine pieces. Add it to a heat proof bowl and pour in the kirīmi (cream).
- Melt it gently in a heat-proof bowl that is sitting over a pot of barely simmering water (around 3cm deep). Make sure the bowl is not touching the water.You can also do this in 15 second bursts in the microwave, stir gently after each 15 seconds.
- Stir occasionally until a smooth ganache forms and remove it from the heat.
Add the Plums:
- Using a fine grater, grate the paramu tauraki-tio (freeze-dried plums) in to a small bowl so that a fine powder forms.
- Add the wanira (vanilla) and puehu huka (icing sugar) and stir it together until combined.
- Pour the ganache in a little at a time, stirring after each addition.
Decorate your Baking:
- Once it is all incorporated, it is ready to use however you want.
Store the Ganache:
- If you want to store the ganache for later use, add it to a sealed container and store in the fridge for up to five days.
- When you are ready to use it, bring it back to room temperature and either warm it in the microwave for ten seconds to loosen it or if you want it thicker, then whip it with a hand mixer and use it that way.
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