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This simple lemon ganache is made with only 4 ingredients. Made with white chocolate for a rich, creamy ganache that can be used in a bunch of different ways!
This lemon ganache is a thick, creamy spread.
If you are looking for a thinner glaze rather than a ganache, try this blueberry glaze instead.
- Lemon + White Chocolate. The sweet white chocolate in this ganache recipe pairs well with the sour lemon.
- It has lots of uses. There are so many ways to use ganache, incorporate it to almost any dessert or eat it on its own!
- It’s adjustable. The recipe is easy to adjust depending on how thick you want the ganache to be. Just add a bit more or less white chocolate.
Ways To Use The Lemon Ganache
There are lots of creative ways to use this ganache, but here are a few ideas:
- Macaron Filling: Pipe this ganache into the center of each macaron shell for a creamy lemon filling.
- Loafs & Muffins: Drizzle this over loaf cakes or muffins such as this banana bread loaf or these lemon & white chocolate muffins.
- Cupcakes: Whip the ganache and pipe it on top of cupcakes for a lemon icing.
- Drip Cakes: To make a classic drip cake, use a syringe to drip this ganache along the cake edge before the ganache has fully chilled.
- Cake Icing: Once almost completely chilled, use this ganache to frost a cake, such as this mini layer cake or this strawberry cake.
- Trifles & Parfaits: Use this ganache as a layer in lemon or berry flavored trifles or parfaits.
- Mousse: Whip in some whipped cream to the ganache before it has fully cooled to make an airy lemon mousse.
- Cheesecake: Mix this into a no bake cheesecake to add some lemon flavor.
- Tart Filling: Pour the ganache into prepared tart shells and let it set for a lemon filling.
- Cookies: Dip cookies into this ganache while still liquidy and lay each cookie on parchment paper until the ganache sets.
- Truffles: Let the ganache fully chill in the fridge and then scoop out small balls, roll them and dip them into a topping, such as shredded coconut.
- Lemon Juice: Use freshly squeezed lemon juice for the best flavor.
- Lemon Extract (not pictured): A small dash of lemon extract adds a more concentrated lemon taste to make sure the lemon flavor isn’t overpowered by the white chocolate.
- White Chocolate Wafers: Use high quality white chocolate that has a concentration of at least 33% of cocoa butter.
- Cream: Use heavy whipping cream or cooking cream.
Step 1: Heat the cream on a small saucepan over medium heat. Once the cream is hot, pour it over the white chocolate.
Step 2: Stir to fully dissolve the chocolate and create a smooth mixture. Then mix in the lemon juice and lemon extract.
Step 3: Let the ganache sit at room temperature for 15 to 30 minutes as it sets.
Store extra ganache in an airtight container in the fridge for up to a week.
If needed, warm the jar of ganache in a bowl of warm water before using it to soften it up. Try to rewarm only the portion you plan to use.
Any desserts that you have used this ganache for should be stored in the fridge.
- Adjust the thickness of the ganache. Depending on how you plan to use the ganache, you may want to make it slightly thicker or runnier. Add a couple tablespoons of extra white chocolate melting wafers for a thicker consistency. Add two tablespoons fewer white chocolate wafers for a thinner consistency.
- Don’t let the cream burn. Heat the cream on low until it is hot. Don’t let it begin to bubble or burn.
- If the cream doesn’t fully dissolve the chocolate: If after you pour the cream over the chocolate it doesn’t fully melt, add everything back to the pan and heat on low, stirring until fully melted.
- Add some yellow food coloring. Depending on the lemon extract you use, it may tinge the ganache yellow. For a richer shade, add 1 to 2 drops of food coloring.
- Use the ganache before it fully sets. It is easiest to use the ganache to decorate or make into desserts before it fully sets. Once you have decorated your cake or filled your macarons, store desserts in the fridge until ready to consume.
Immediately after making the ganache, it will be very liquidy. As it sets it will thicken up. Once stored in the fridge it will solidify even more.
No. Lemon ganache is thicker, creamier and sweeter than lemon curd. Lemon curd is made with egg yolks, whereas ganache is made with chocolate and cream.
Yes. Use a plastic microwaveable bowl, instead of a ceramic or glass one as this will help prevent the cream from burning. Heat the cream in small increments until hot, but don’t let it burn.