White Chocolate & Dulce De Leche Ganache

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TIP: for white chocolate ganache, it is best to use as 3:1 ratio chocolate to cream

Recipe & Photo by The Cupcakery

If white chocolate is from a block, start by chopping or breaking chocolate into individual pieces.
Blitz chocolate in a food processor until around a third of the size of a standard piece. If chocolate buttons, blitz until around half their normal size.
Heat cream in a saucepan over stove top, not until boiling, but just enough so that it feels hot to touch.
Pour hot cream over chocolate pieces (still in the food processor), allow it to sit for about 30 seconds, and proceed to blitz to emulsify.
Once mixture is smooth add cold butter, piece by piece, while still blitzing.
Add half a jar of Dulce de Leche to the ganache and process to combine. If you are tempted to add more, be aware that the ganache may not set properly.
(Optional) At this stage you could also add a little salt, to taste.
Ensure that everything has been processed and the ganache mixture is completely smooth.
Pour into a dish and allow to cool and to thicken overnight. The ganache is ready to use when you can scoop it with a spoon while at room temperature.

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