Who can resist the luscious combination of creamy chocolate and the vibrant sweetness of strawberries? Our strawberry ganache recipe brings these two flavors together in a silky, indulgent treat that’s perfect for desserts, fillings, or as a topping. It’s a simple yet elegant way to elevate cakes, cupcakes, or even a bowl of fresh fruit.
This recipe takes inspiration from classic ganache but adds a fruity twist with real strawberries. The result is a velvety, slightly tangy creation that’s as versatile as it is delicious. Whether we’re hosting a party or just treating ourselves, this strawberry ganache always steals the show.
Strawberry Ganache Recipe
Let’s dive into creating a silky-smooth strawberry ganache that combines the richness of chocolate with the sweet-tart essence of real strawberries. Follow these step-by-step instructions to achieve a luscious ganache that’s perfect for desserts, fillings, or toppings.
Ingredients
Here’s everything we’ll need for this indulgent recipe:
- 1 cup (150 g) fresh strawberries, washed and hulled
- 8 oz (225 g) white chocolate, finely chopped
- 1/4 cup (60 ml) heavy cream
- 1 tsp vanilla extract (optional)
Tools
Make sure you have the following tools on hand:
- Medium saucepan
- Fine mesh sieve
- Heatproof mixing bowl
- Spatula
Steps
- Prepare the Strawberry Puree
- Place the fresh strawberries into a medium saucepan and heat over medium flame.
- Stir occasionally, allowing the strawberries to soften and release their juices. This will take about 5-7 minutes.
- Once softened, mash the strawberries with a fork or potato masher to create a pulp.
- Pour the mixture through a fine mesh sieve over a bowl to separate the juice from the pulp. Discard the pulp and set aside the smooth puree.
- Heat the Cream
- In a separate small saucepan, warm the heavy cream over low heat. Do not let it boil. Once tiny bubbles form around the edges, it’s ready to be removed from the heat.
- Melt the Chocolate
- Place the finely chopped white chocolate in a heatproof mixing bowl. Pour the warm cream over the chocolate and let it sit for 2-3 minutes to soften the chocolate.
- Using a spatula, gently stir until the mixture is smooth and fully combined.
- Incorporate the Strawberry Puree
- Gradually add the strawberry puree to the melted chocolate mixture, stirring until fully combined.
- If desired, stir in the optional vanilla extract for an added layer of flavor.
- Adjust Consistency (If Needed)
- If the ganache appears too thick, add 1-2 teaspoons of heavy cream to reach your desired consistency. For a thicker ganache, refrigerate it for 15-20 minutes until set.
Tips for Best Results
- Use fresh strawberries for the brightest flavor. Frozen strawberries can work, but thaw them completely first, and drain any excess liquid.
- Always use high-quality white chocolate as it affects the ganache’s texture and taste. Avoid white chocolate chips since they contain stabilizers.
- For a smoother puree, blend the strawberries in a blender instead of mashing.
Ganache Versatility
| Use | How to Apply | Serving Suggestion |
|---|---|---|
| Cake Filling | Spread between cake layers. | Use for layer cakes. |
| Cupcake Topping | Drizzle or pipe on top. | Pairs well with vanilla or chocolate cupcakes. |
| Dip for Fresh Fruits | Serve in a small dipping bowl. | Strawberries or bananas work best. |
By following these steps and tips, you’ll create a strawberry ganache that’s both velvety and bursting with fruity flavor.
Ingredients
To create this luscious strawberry ganache, we need a few key ingredients for both the strawberry puree and the ganache itself. It’s essential to prioritize freshness and quality for the best results.
For The Strawberry Puree
- 1 cup (150g) fresh strawberries – hulled and rinsed
- 2 tablespoons granulated sugar – adjust according to the sweetness of the strawberries
- 1 teaspoon fresh lemon juice – enhances the natural strawberry flavor
For The Ganache
- 6 ounces (170g) white chocolate chips or chopped white chocolate – choose a high-quality chocolate for smooth melting
- 1/2 cup (120ml) heavy cream – at least 36% fat
- 1/4 cup (60ml) prepared strawberry puree – freshly made, cooled
- Optional: 1/2 teaspoon vanilla extract – for added depth of flavor
With these ingredients prepped, we’ll dive into crafting a ganache that’s smooth, glossy, and packed with sweet, tangy strawberry goodness.
Tools And Equipment
To create the perfect strawberry ganache, we need to ensure we have the right tools and equipment on hand. These items will not only make the process more efficient but also help us achieve that smooth and luscious texture the ganache requires. Here’s what we should gather:
Essential Tools List
- Medium-sized saucepan: For heating the heavy cream gently and ensuring even temperature control.
- Heatproof mixing bowl: To combine and melt the white chocolate without any risk of damage.
- Hand blender or immersion blender (optional): For emulsifying the strawberry ganache to achieve a velvety texture.
- Fine mesh strainer: For straining the strawberry puree to remove seeds and ensure smoothness.
- Rubber spatula: For scraping down the sides of the bowl and mixing without waste.
- Measuring cups and spoons: To measure ingredients like heavy cream and strawberry puree accurately.
- Cutting board and sharp knife: For trimming and chopping fresh strawberries.
- Small food processor or blender: For turning the fresh strawberries into a silky puree.
Additional Items for Precision
We may also benefit from having these tools nearby for better accuracy and ease:
- Digital kitchen scale: Ideal for weighing white chocolate and strawberries for precise measurements.
- Candy thermometer (optional): To monitor the cream temperature, ensuring it does not overheat.
- Piping bag with tips (optional): If we plan to use the ganache for decorating cupcakes or cakes.
Tool Functions Breakdown
| Tool/Equipment | Purpose |
|---|---|
| Medium-sized saucepan | Heat cream consistently without scorching. |
| Heatproof mixing bowl | Melt chocolate safely and mix ingredients effectively. |
| Hand/immersion blender | Achieve extra-smooth ganache consistency. |
| Fine mesh strainer | Remove seeds and unwanted chunks from the strawberry puree. |
| Rubber spatula | Prevent waste by scraping bowls clean. |
| Measuring cups and spoons | Ensure ingredient accuracy. |
| Cutting board & knife | Prepare fresh strawberries with ease and precision. |
| Small food processor/blender | Create a smooth and silky strawberry puree. |
| Digital kitchen scale | Perfect measurements for ingredient ratios. |
| Candy thermometer | Prevent overheating cream for precise results. |
| Piping bags with tips | Enhance decoration for cakes, cupcakes, and desserts. |
By using these tools, we can ensure that every step of crafting our strawberry ganache is seamless and produces professional-quality results. Accurate measurements, smooth textures, and efficient preparation all depend on the right equipment.
Directions
Here’s how we create the perfect strawberry ganache step-by-step. Follow these simple instructions to achieve a silky, flavorful result every time.
Prep The Strawberry Puree
- Wash and hull the strawberries. Use 1 cup of fresh strawberries, ensuring they are clean and stem-free.
- Place the strawberries in a small food processor and blend until smooth. You’ll get a thick puree.
- Transfer the puree to a medium saucepan and add:
- 2 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
- Heat the mixture over medium heat, stirring occasionally with a rubber spatula. Simmer gently for 4-5 minutes until it thickens slightly.
- Strain the puree using a fine mesh strainer, discarding any seeds or pulp. You should end up with about 1/3 cup of smooth strawberry puree. Set this aside to cool.
Make The Ganache
- Chop 8 oz of high-quality white chocolate into small, even pieces and place them in a heatproof mixing bowl. Use couverture chocolate for the silkiest texture.
- Heat 1/3 cup of heavy cream in a small saucepan over medium heat until it just begins to simmer. Avoid boiling the cream as it may affect the texture.
- Pour the hot cream over the chopped chocolate. Let it sit for 2-3 minutes to melt the chocolate.
Combine And Whisk
- Gently stir the melted chocolate and cream with a rubber spatula. Ensure the mixture is fully incorporated.
- Once the ganache is smooth, pour the cooled strawberry puree into the bowl.
- Whisk thoroughly until the puree is fully blended, and the ganache develops a silky, uniform consistency.
- Let the ganache cool at room temperature for about 1 hour. If needed, refrigerate it for 15-20 minutes to thicken slightly for piping or spreading.
Here’s a quick guide for reference:
| Step | Time Required | Tools Used |
|---|---|---|
| Prep Strawberry Puree | 10 minutes | Small food processor, saucepan, mesh strainer |
| Heat Cream And Melt Chocolate | 5 minutes | Saucepan, heatproof bowl |
| Combine And Whisk | 5 minutes | Whisk, rubber spatula |
| Cooling Time | 1 hour (or chilled 20 min) | — |
Tips For Success
Mastering the art of making strawberry ganache is all about precision and smart preparation. Here are our tried-and-true tips to ensure your ganache turns out silky, luscious, and full of flavor every single time.
1. Use High-Quality Ingredients
The quality of your ingredients will directly affect the taste and texture of the ganache. Always opt for:
- Fresh strawberries: Ripe and fragrant strawberries give the puree rich, natural sweetness. Avoid frozen strawberries unless absolutely necessary, as they add excess water.
- Premium white chocolate: Choose a chocolate with at least 28–30% cocoa butter for a smooth melt and creaminess. Avoid low-quality chocolate chips, as they often have additional stabilizers.
- Heavy cream: Use full-fat cream (at least 36% fat) to balance the sweetness and ensure a rich consistency.
2. Temperature Matters
Proper temperature control is key to a smooth ganache.
- Ensure the cream does not boil—a gentle simmer is enough to heat it. Boiling cream can cause the white chocolate to seize.
- Allow the strawberry puree to cool after cooking but don’t refrigerate it. Adding it too hot may alter the texture, while adding it too cold could cause the mixture to stiffen unevenly.
3. Blend for Silkiness
To achieve the silky texture we all love in a ganache, use a hand blender. After whisking the strawberry puree into the melted chocolate mixture, blend gently with the hand blender to emulsify all the ingredients thoroughly. This step ensures no separation or lumps remain.
4. Strain the Puree
For the smoothest texture, strain the strawberry puree through a fine mesh strainer to remove seeds. This step prevents graininess in the final ganache and leaves you with a perfectly creamy consistency.
5. Measure Precise Quantities
Use a digital kitchen scale for accurate measurements. Baking and candy-making are scientific, and even a slight imbalance in proportions can alter the ganache texture.
Here’s a quick reference to measurements for our recipe:
| Ingredient | Measure (by weight) | Measure (by volume) |
|---|---|---|
| Fresh strawberries | 250g | About 2 cups (hulled) |
| White chocolate | 200g | About 1 ¼ cups (chopped) |
| Heavy cream | 120ml | ½ cup |
| Granulated sugar | 20g | 1 ½ tablespoons |
| Lemon juice | 10ml | 2 teaspoons |
6. Adjust Consistency
If your ganache feels too thick after cooling, warm it gently over a double boiler or mix in a small amount of warm heavy cream (1 tablespoon at a time) to reach the desired texture.
7. Cooling Tips
Cover the ganache with plastic wrap, ensuring it touches the surface to prevent a skin from forming as it cools. Let it sit at room temperature until needed for your recipe, avoiding refrigeration unless absolutely necessary.
8. Patience is Key
Ganache improves with time. Allow it to rest overnight if possible—this enhances the strawberry flavor and ensures the perfect consistency for piping or spreading.
Variations And Serving Suggestions
When it comes to strawberry ganache, its adaptability opens up countless possibilities. From flavoring options to creative presentation methods, we can transform this luscious recipe to suit any occasion or preference. Let’s explore some exciting variations and serving ideas.
Flavor Variations
- Berry Mix Ganache
Replace half of the fresh strawberries with raspberries, blackberries, or blueberries to create a mixed berry ganache. This twist adds a vibrant complexity to the flavor profile.
- Zesty Citrus Twist
Add 1–2 teaspoons of finely grated orange or lemon zest while preparing the ganache for a delightful citrus undertone that balances the sweetness.
- Dark Chocolate Upgrade
Substitute white chocolate with dark chocolate for a rich and intense variation. The dark chocolate pairs beautifully with the tangy strawberry puree.
- Nutty Delight
Stir in 1 tablespoon of finely ground almonds, hazelnuts, or pistachios for a nutty crunch and depth.
- Vanilla or Almond Infusion
Incorporate 1 teaspoon of high-quality vanilla or almond extract while mixing to enhance the aromatic notes of the ganache.
Serving Suggestions
- Cake Layers and Fillings
Use the ganache as a sumptuous cake filling. Spread an even layer between sponge cakes or frost the exterior for an elegant finish. The creamy texture elevates any cake to a professional level.
- Cupcake Topping
Pipe the ganache onto cupcakes for a glossy, luxurious topping. It pairs especially well with vanilla or chocolate cupcake bases.
- Dessert Dip
Serve the ganache as an indulgent dip for fresh fruits like strawberries, apples, or bananas, or use it for pretzels, marshmallows, and cookies.
| Fruits | Other Dipping Items |
|---|---|
| Strawberries | Pretzels |
| Apple Slices | Marshmallows |
| Banana Chunks | Sugar Cookies |
- Ganache Tarts
Fill pre-baked tart shells with the strawberry ganache and chill until set. Top with fresh berries or a sprinkle of powdered sugar for a stunning dessert.
- Layered Parfaits
Layer the ganache in glasses with whipped cream, crushed cookies, or fresh fruit to create an eye-catching parfait.
- Ice Cream Drizzle
Warm the ganache slightly and drizzle over vanilla or chocolate ice cream for a gourmet sundae experience.
- Strawberry Ganache Truffles
Chill the ganache until firm and roll into bite-sized balls. Coat in cocoa powder, crushed nuts, or powdered sugar for a handmade confection.
Creative Tips for Serving
- Decorative Touches: Sprinkle edible glitter, chocolate shavings, or edible flowers over the ganache for an impressive presentation.
- Color Pop: For a brighter pink hue, add a drop of natural food coloring to enhance the visual appeal.
- Seasonal Treats: Pair the ganache with seasonal treats like gingerbread during the holidays or citrus desserts in summer for an elegant theme.
Storage And Make-Ahead Instructions
Proper storage and planning ahead can help us maintain the silky texture and fresh flavor of our strawberry ganache. Follow these steps for the best results in keeping this versatile treat fresh and ready for use:
Storing the Ganache
- Refrigeration: Place the ganache in an airtight container to prevent it from absorbing refrigerator odors. Store it in the refrigerator for up to 5 days.
- Freezing: For longer storage, pour the ganache into a freezer-safe container. Leave about an inch of space to allow for expansion. Label the container with the date, and freeze for up to 3 months.
- Thawing: Defrost frozen ganache by transferring it to the refrigerator overnight. Once thawed, gently warm it on the stovetop or microwave in short intervals, whisking until smooth.
Reheating
To regain the ganache’s velvety consistency after refrigeration:
- Transfer it to a heatproof bowl.
- Place it over a pot of simmering water, stirring continuously until it regains its smooth texture.
- Avoid overheating, as this can alter the consistency and shine.
Make-Ahead Tips
If preparing the ganache in advance, here are some helpful pointers:
- Pre-Portioning: Divide it into smaller portions before storing. This allows for easier reheating without wasting leftovers.
- Multi-Layer Desserts: If using the ganache in layered recipes, prepare it a day ahead. This allows it ample time to settle and thicken for easier spreading.
- Consistency Check: Upon reheating, adjust the consistency if needed by adding a small amount of warm heavy cream while whisking.
At-a-Glance Storage Table
| Storage Method | Durability | Preparation Needed |
|---|---|---|
| Refrigeration | Up to 5 days | Use airtight storage, stir if thickened |
| Freezing | Up to 3 months | Portion, label, and thaw in refrigerator |
| Room Temperature | Up to 2 hours max* | Only permissible shortly after making |
*Avoid keeping at room temperature for longer periods as the ganache contains dairy and fresh strawberries, which can spoil quickly.
Proper storage and reheating steps ensure our strawberry ganache stays flavorful, creamy, and ready for any dessert adventure.
Conclusion
Strawberry ganache is more than just a recipe; it’s a versatile and indulgent addition to any dessert repertoire. By combining fresh strawberries with creamy white chocolate, we create a treat that’s as delightful to make as it is to enjoy. Whether you’re elevating cakes, filling tarts, or dipping fresh fruit, this ganache brings a luxurious touch to every bite.
With the right tools, high-quality ingredients, and a little creativity, the possibilities are endless. From flavor variations to unique serving ideas, this recipe inspires both classic and innovative desserts. Let’s savor the sweet harmony of strawberries and white chocolate in every spoonful.
Frequently Asked Questions
What is strawberry ganache?
Strawberry ganache is a creamy mixture made by blending white chocolate, strawberry puree, and heavy cream. This rich and silky treat combines the sweetness of white chocolate with the tanginess of fresh strawberries, making it perfect for desserts like cakes, cupcakes, and tarts.
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before making the strawberry puree to ensure the ganache has the right consistency and flavor.
What tools do I need to make strawberry ganache?
Essential tools include a medium saucepan, heatproof mixing bowl, fine mesh strainer, rubber spatula, hand blender, measuring cups, and a small food processor. Optional tools like a digital kitchen scale and candy thermometer ensure precision.
Can I substitute white chocolate with dark or milk chocolate?
Yes, you can substitute white chocolate with dark or milk chocolate, but the flavor profile will change. Dark chocolate creates a richer ganache, while milk chocolate adds a sweeter, creamier taste.
How should I store strawberry ganache?
Refrigerate the ganache in an airtight container for up to 5 days. For longer storage, freeze it for up to 3 months. Thaw in the refrigerator overnight and reheat gently to restore its texture.
How do I adjust the consistency of ganache?
For a thicker ganache, add more melted chocolate. To thin it out, incorporate a small amount of warm heavy cream until the desired consistency is achieved.
Can I make strawberry ganache ahead of time?
Yes, strawberry ganache can be made ahead and refrigerated or frozen. Reheat gently and stir to restore its silky consistency before using it in recipes.
What desserts pair well with strawberry ganache?
Strawberry ganache pairs beautifully with cakes, cupcakes, tarts, macarons, fresh fruit, parfaits, and as a dip for desserts. It’s versatile and enhances any sweet treat.
Can I add other flavors to strawberry ganache?
Absolutely! Add citrus zest, vanilla extract, or mix in other berry purees for a flavor twist. Experiment to create unique variations of the ganache.
Why is straining the strawberry puree important?
Straining removes seeds and pulp, resulting in a smoother ganache with a velvety texture. This step is crucial for achieving a professional-quality finish.