Lavender ganache is a creamy and silky white chocolate filling flavored with delicate floral notes of lavender. It’s especially popular as a filling for macarons, cakes, cupcakes, and other desserts. This recipe combines quality white chocolate with heavy cream and lavender extract to make a smooth ganache that holds shape but is still soft and melts in your mouth.
Ingredients
For about 1 pound (about 450 g) of lavender ganache, you’ll need:
- 12 ounces white chocolate, finely chopped (choose good quality chocolate — real white chocolate, not candy melts or flavored chips)
- 4 ounces heavy cream
- 1 pinch of salt
- 1/2 teaspoon lavender extract
- 1–2 drops violet gel food coloring (optional, for pretty pastel color)
Step-by-Step Instructions
1. Prepare Your Ingredients
Finely chop the white chocolate so that it melts evenly and smoothly when mixed with the warm cream.
2. Combine Chocolate and Cream
In a microwave-safe bowl, put the chopped white chocolate, heavy cream, and a pinch of salt together. Stir gently to mix before heating.
3. Heat in the Microwave
Microwave the mixture in short bursts:
- First heat for 30 seconds, then stir.
- Continue heating in 10–15 second intervals, stirring well after each one.
Keep heating until the chocolate is fully melted and the mixture looks smooth and creamy. Be careful not to overheat, or the chocolate can split and become grainy.
4. Add Lavender Flavor
Once the mixture is perfectly smooth, stir in the lavender extract. If you want a soft purple hue, add 1–2 drops of violet gel food coloring.
5. Blend for Extra Smooth Texture (Optional)
If you want your ganache even silkier, you can use an immersion blender to mix it further.
6. Set the Ganache
Cover the bowl with plastic wrap placed directly on the surface of the ganache. This prevents a skin from forming. Let it sit at room temperature until it thickens and sets. This usually takes at least 3–4 hours, but leaving it longer or overnight gives the best texture for piping or spreading.
Tips for Success
- The typical ratio in this recipe (about 3 parts white chocolate to 1 part cream) gives you a ganache that can be piped but still remains soft and creamy.
- If you prefer a firmer ganache (for piping intricate designs), you can use a bit more white chocolate relative to cream. Conversely, more cream makes it softer.
- Using good quality white chocolate with a good cocoa butter content helps ensure a smooth texture and rich flavor.
How to Use Lavender Ganache
Lavender ganache is incredibly versatile. Some popular ways to use it include:
- Filling macarons
- Layering or piping in cakes and cupcakes
- Making truffles or truffle centers
- Filling cupcakes, cookies, and tarts
- Swirling into ice cream or brownies
Storage Suggestions
Once made, lavender ganache can be stored in an airtight container in the refrigerator for up to 2 weeks. Before using, let it come to room temperature so it’s easier to spread or pipe.