Recipe: White chocolate ganache
(Kirk McKoy / Los Angeles Times)
White chocolate ganache
Total time: About 20 minutes
Servings: Makes about 1 1/2 cups
10 ounces premium-quality white chocolate, finely chopped
2/3 cup heavy cream
1 1/2 tablespoons unsalted butter, at room temperature and cut into 3 pieces
1. Put the chopped chocolate in a heatproof bowl.
2. Bring the heavy cream to a boil, then pour it over the chocolate. Working with a whisk or spatula, gently stir the chocolate and cream together. When the ganache is smooth, stir in the butter.
3. Cool the ganache by putting the bowl in a larger bowl filled with ice cubes and cold water. Stir almost constantly, so it doesn't harden; when the ganache is thick enough to pipe and stay where it's piped, spoon it into the pastry bag and fill the macarons.
Each of 24 tablespoons: 97 calories; 1 gram protein; 7 grams carbohydrates; 0 fiber; 7 grams fat; 5 grams saturated fat; 15 mg. cholesterol; 7 grams sugar; 15 mg. sodium.