Sure, sure, a box of chocolates for Mom is nice, but we’ve been there and have done that. Surprise Mom with a new kind of chocolate. Whip up a big batch of this Basil-Lemon White Chocolate Ganache and drizzle it over an impressive tiered cake, a simple pound cake loaf, cookies and more.
Anna Martinez, head chocolatier at Temper Chocolates, inside of the well-loved Denver Central Market, created this recipe to fill their dark and milk chocolate bonbons. It’s rich and creamy, but also simultaneously bright. This white chocolate ganache is well balanced and can be used for so many more things than just filling chocolates. 
If you’re not a ganache-making pro, don’t worry, it’s super easy to make. For first-timers, Anna suggests using an immersion blender to ensure the finished ganache is nice and smooth. Make sure the cream is hot enough to melt the chocolate (but not boiling) then stir the chocolate mixture until it’s a smooth and velvety texture and finish it off with the immersion blender.
Try drizzling this ganache, while still warm, over slices of pound cake and fresh berries garnished with a sprig of basil. Or, enrobe a tiered lemon cake in the ganache for some serious decadence. Or, bake up some thinly rolled shortbread cookies and sandwich a layer of ganache between two. Also, we’re sure Mom would not be upset about a stack of pancakes served to her in bed with a side of warm white chocolate ganache for drizzling. Get creative! Anna’s favorite use for leftover ganache from Temper is to pour it into a tart shell and then serve it with whipped cream and fresh fruit. She also loves to warm the ganache and use it as an easy fondue sauce.
If you’re in the Denver area and looking for a superb box of chocolates for Mom, head to Temper Chocolates. They’re well-crafted and anything but the usual boring box of chocolates. Anna is planning on gifting Temper’s special Mother’s Day Box with flavors including rose and elderflower, mimosa, honey lavender, rosemary, passion fruit and blood orange chai to her own Mom, Grandma, and Sister-in-Law this year. Lucky ladies!
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Basil-Lemon White Chocolate Ganache
- Total Time: 25 minutes
- Yield: About 1 cup 1x
Description
This Basil-Lemon White Chocolate Ganache is rich and creamy with a bright, citrusy twist, perfect for drizzling over cakes, cookies, or even pancakes.
Ingredients
- 1 large lemon
- 5-6 leaves fresh basil
- 110 grams heavy cream
- 45 grams glucose
- 245 grams white chocolate (preferably Cacao Barry white chocolate)
Instructions
- Zest and juice the entire lemon. Set aside 40 grams of lemon juice and the zest.
- Weigh out the heavy cream into a medium saucepan. Add the basil leaves and heat the mixture until it comes to a simmer. Do not let it boil.
- Remove the saucepan from heat and let the basil steep in the cream for about 5 minutes.
- Strain the basil out of the cream and return the cream to the saucepan.
- Add the glucose to the cream and heat gently until the glucose is fully dissolved.
- Place the white chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let it sit for a minute to melt the chocolate.
- Stir the mixture until smooth and velvety. Use an immersion blender for a perfectly smooth ganache.
- Add the lemon juice and zest to the ganache and stir until fully incorporated.
- Use the ganache immediately for drizzling or let it cool and set for other uses like filling or frosting.
Notes
Use an immersion blender to ensure a smooth ganache. The ganache can be used as a filling for chocolates, a drizzle for cakes, or even as a fondue sauce. Leftover ganache can be poured into a tart shell and served with whipped cream and fresh fruit. Store in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 210
- Sugar: 18
- Sodium: 30
- Fat: 14
- Carbohydrates: 20
- Fiber: 0
- Protein: 2
- Cholesterol: 15
Frequently Asked Questions
What type of chocolate should I use for the ganache?
You should use high-quality white chocolate for the ganache to achieve a smooth and creamy texture.
How can I ensure my ganache has a smooth consistency?
Using an immersion blender after combining the hot cream and chocolate will help achieve a nice, smooth texture.
Can I use this ganache for anything other than filling chocolates?
Yes, you can drizzle it over pound cake, cookies, or even pancakes for added richness.
Ok, definitely bookmarking for next Mother’s Day!
Amazing recipe!
The prior comment was submitted by a former disgruntled employee. Martinez did indeed draft this recipe. The only credit she is taking is for a delicious confections developed by her to be shared with everyone. I see nothing but sour grapes in the prior comment.
I’m not sure about this one. Don’t get me wrong the recipe is wonderful, but Martinez did not draft this recipe. Lots of hard works was put behind this pastry and its sad to see someone else taking credit. I think y’all should take the time to ask who the real chocolatier is behind this creation. I see nothing but Foul play from a foul “chocolatier”.