I have a large 12 x 18” double layer cake to do in March and for the filling I wanted to use the white chocolate ganache so I made a double batch tonight.
It was an absolute complete failure!!! I don’t know if I can save this curdled disaster. And oh, all that wasted green and blacks white chocolate. The tears are going to come very soon.
For a double batch I weighed out 16oz of heavy whipping cream ( not ultra pasturized ) I refridgerated the bowl and whisk for at least 30 minutes. I melted 6 oz of white chocolate with 1/2 cup of the cream over very low heat. It melted fine and and I let it cool to room temperature. I beat the rest of the whipping cream just until traces of the whisk marks began to show and then I added the melted white chocolate. As I brought up the speed it just curdled and curdled. I didn’t beat it any longer than that. It is in the fridge right now waiting to see if it can be saved. I don’t know what I did wrong. Could the white chocolate have been too warm? It didn’t feel warm to the touch when I added it.