Vanilla and white chocolate ganache

Vanilla and white chocolate ganache

about 20 pieces

Easy

The perfect icing for pralines and cake pops

Ingredients

Preparation

Utensils

For the ganache

Sharp Knife

Cutting Board

Mixing Bowl

Saucepan

Ingredients

For the ganache

150 g

Dr. Oetker 26% White Chocolate

Dr. Oetker Vanilla Pod

50 ml

Double Cream

Dr. Oetker 26% White Chocolate

Preparation:

Prep:

15 min

Finely chop the chocolate and add to a heatproof bowl.

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

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

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

Recipe Tips

The perfect icing for pralines and cake pops.

Tips

Tip: The perfect icing for pralines and cake pops.

Additional information

Know a little more

Nutritional 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 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.