White Chocolate Ganache Coated Chocolate Chip Cookies Recipes

WHITE CHOCOLATE GANACHE

Steps:

• Melt the white chocolate chips and heavy cream in a large heat-safe bowl in the microwave at 1 to 2 minute intervals, stirring well in between melts, just until the ganache is smooth.
• Allow to rest, covered, overnight at room temp.
• For a fluffier texture, whip the set ganache in a stand mixer fitted with the whip attachment.

WHITE CHOCOLATE GANACHE

Steps:

• In a medium size mixing bowl add 1 1/4 cups white chocolate chips, then pour 2/3 cups of heavy cream on top. Wiggle the bowl so that all chocolate chips are covered with heavy cream and let sit for 1 minute.
• Whisk the mixture until smooth. Then, add 3 tbsp of melted butter and whisk again until combined.
• Refrigerate for at least 4-5 hours or until completely chilled.
• Remove from the refrigerator and whip until fluffy - about 1 minute or less. Do not over-whip, or the cream will separate.

EASY WHITE CHOCOLATE GANACHE

Steps:

• Pour heavy cream into a saucepan over medium heat; heat until just boiling. Remove from heat; add white chocolate chips. Whisk gently until white chocolate chips are melted and blended into the cream. Let cool until slightly thickened, about 15 minutes.

WHIPPED WHITE CHOCOLATE GANACHE

Steps:

• Heat cream in a saucepan until nearly boiling; pour over white chocolate chips in a bowl. Let sit for 3 minutes. Stir until chocolate is completely melted. Cover and refrigerate until cool, about 4 hours.
• Beat ganache with electric mixer until stiff peaks form.

CHOCOLATE GANACHE

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.

WHITE CHOCOLATE GANACHE COATED CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325°F.
• COOKIES: Cream the butter and sugar with an electric mixer on medium speed until well blended.
• Blend in the eggs and vanilla.
• Combine the flour and salt; add gradually to the butter mixture with the mixer on low speed.
• Mix just until combined, only adding enough flour to make a dough.
• Stir in the chocolate chips and nuts (if using) with a spoon.
• Shape dough into 1" balls; spaced 1" apart on ungreased cookie sheets.
• Flatten cookies slightly.
• Bake for 10-12 minutes or until light golden brown around the bottom edge; do not overbake.
• Cool for 2 minutes on the cookie sheets; transfer cookies to wire racks and cool completely.
• GLAZE: (Make this while the cookies are baking) Melt the white chocolate chips in a medium saucepan over very low heat, stirring, until smooth.
• Add enough heavy cream to make a medium-thick glaze.
• Heat again and stir until smooth.
• Spoon 1 tsp of the glaze over the top of each warm cookie.
• Cool completely.