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Baking

Vanilla and white chocolate ganache

about 20 pieces
Easy
15
The perfect icing for pralines and cake pops
Ingredients
Preparation
Utensils
For the ganache
Sharp Knife
Cutting Board
Mixing Bowl
Saucepan
For the ganache
150 g
Dr. Oetker 26% White Chocolate
Dr. Oetker Vanilla Pod
50 ml
Double Cream
Dr. Oetker 26% White Chocolate
Prep:
15 min
1

Finely chop the chocolate and add to a heatproof bowl.

2

Cut the vanilla pod in half lengthwise and scrape out the seeds.

3

Heat the cream up with the vanilla seeds in a saucepan and pour over the chocolate.

4

Continue stirring until all the pieces have dissolved and use immediately.

Recipe Tips
The perfect icing for pralines and cake pops.
Additional information
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Utensils
For the ganache
Sharp Knife
Cutting Board
Mixing Bowl
Saucepan

Ingredients

For the ganache
150 gDr. Oetker 26% White Chocolate
Dr. Oetker Vanilla Pod
50 mlDouble Cream
Picture - Dr. Oetker 26% White Chocolate
1

Finely chop the chocolate and add to a heatproof bowl.

2

Cut the vanilla pod in half lengthwise and scrape out the seeds.

3

Heat the cream up with the vanilla seeds in a saucepan and pour over the chocolate.

4

Continue stirring until all the pieces have dissolved and use immediately.

  • The perfect icing for pralines and cake pops.