Lavender Ganache
Delicate, creamy, and infused with the floral notes of lavender, this lavender ganache is a dreamy filling perfect for macarons, cakes, layered desserts, and more. Ganache is such a versatile filling, loved for it’s smooth texture, stability, and not being overly sweet.
I used this recipe most recently as a filling in lavender blackberry macarons. The floral notes pair so nicely with the bright blackberry!
Lavender feels so right in the summer of course when it’s in season, but also fits in beautifully with the floral cravings we all get the Spring time.
Lavender Ganache Ingredients
So let’s get started! Here’s the ingredients you’ll need to make the lavender ganache. This recipe is for a relatively small batch, but you can easily scale it up for cakes and larger desserts.
- White Chocolate (I typically buy Ghirardelli Bars or Lindt from the store) (NOT white baking chips or white chocolate FLAVORED chips)
- Heavy Cream
- Lavender Extract (I love Angel Bakes Brand)
- Purple Gel Food Coloring (Optional)
Consistency
The consistency of this recipe is a pipe-able but still soft texture! It uses a typical white chocolate ganache ratio using 3 parts white chocolate to 1 part heavy cream.
Adjusting the Consistency
If you want to adjust the consistency, try these ratios below!
4 parts white chocolate : 1 part heavy cream = Firm white chocolate ganache
2 parts white chocolate : 1 part heavy cream = Soft white chocolate ganache (probably won’t hold it’s shape at room temperature)
Lavender Ganache Process
Something important to note, you’ll need to make the ganache far enough in advance for it to have time to set. It’s best to let it set at room temperature to allow it to cool evenly. The shine on the ganache tends to be higher when set at room temp as well!
Some people feel very strongly that ganache is best made over a double boiler, or with heating the cream and then pouring it over the chocolate and letting it sit a bit to melt everything, but I’ve always felt like I end up needing to reheat the mixture more anyways to get everything fully melted. For that reason, I prefer to use the microwave!
First, finely chop the white chocolate to allow for even melting and add to a heat safe bowl.
Next, stir in the heavy cream.
Then, microwave in short bursts, starting with 30 seconds and then decreasing the time as you go, stirring well after each trip in the microwave. Heat in the short bursts and stir until fully melted. Do not over heat the chocolate or you run the risk of the ganache splitting and becoming grainy. (See frequently asked questions for ganache troubleshooting with splitting)
After the mixture is smooth, stir in the lavender extract and violet gel food coloring if desired.
At this point, you can use an immersion blender to really blend the mixture and make it extra smooth.
Next, cover the ganache with plastic wrap touching the surface of the ganache, and set aside to cool and set for at least 3-4 hours, preferably several or overnight.
Flavors to Pair With Lavender Ganache
Lavender has a delicate floral flavor that pairs beautifully with a variety of ingredients. Here are 12 flavors that complement lavender well:
- Lemon (Like my Lemon Curd Recipe!)
- Honey
- Vanilla
- Blackberry (Check out these Lavender Blackberry Macarons)
- Blueberry
- Peach
- White Chocolate
- Earl Grey Tea
- Strawberry
- Dark Chocolate
Lavender Ganache Frequently Asked Questions
Always use culinary lavender for flavoring anything edible! This recipe uses an extract, but there are also methods where culinary grade lavender buds are steeped in the heavy cream and then removed with a sieve before mixing the cream in with the chocolate.
I’ve really enjoyed the Angel Bakes Lavender Extract because it’s easily available on Amazon, is simple to add to recipes, and has great flavor.
Absolutely! Store it in an airtight container in the fridge for up to two weeks. If you plan on making it the day before (which I recommend) let the covered ganache set at room temperature until you’re ready to use it.
Yes, you technically can use white chocolate chips, but just know they may contain stabilizers or other ingredients that can affect the texture of your ganache. For the best results, choose a high quality white chocolate bar.
Choose a high quality white chocolate with a cocoa butter content of around 30-35%. This will help you get the best texture and a rich flavor in your ganache.
You can, but the consistency may change a bit once thawed.
The thickness of a ganache all depends on the ratio of ingredients. The higher the amount of chocolate, the thicker it will be. The more cream or liquid you have, the thinner it will be. The standard ratio for white chocolate ganache is 3 parts white chocolate to 1 part heavy cream for a medium consistency that can hold a soft shape when piped but is still soft to bite through. 4:1 ratio is firmer, 2:1 ratio is thinner.
Definitely! Add in a touch of vanilla, honey, or even lemon zest or juice for a nice flavor addition.
There are a few factors that can cause split ganache including:
-Overheated Chocolate
-Stirring too vigorously
-Low quality chocolate (some contain stabilizers that affect consistency)
-Under heated (I ran into this one a few times because I was overcompensating trying not to overheat it)
-Add a little more warm cream and gently stir it in
-If the chocolate is not OVER heated, try heating it more slowly stirring as you go to bring the mixture together.
-Use an immersion blender to bring the mixture together
Desserts to Use Lavender Ganache In
- Cakes
- Macarons
- Cupcakes
- Eclairs
- Truffles
- Donuts
- Tarts
- Cookies
- Ice Cream
- Cheesecake
- Brownies
- Pavlova
That about wraps things up! I hope you enjoy this recipe. I’d love to see what creations you use it in and hear what you think. Drop a rating or a comment on this post, or tag me on Instagram @the.white.whisk to share your Lavender Ganache desserts!
Lavender Ganache
Ingredients
- 12 oz white chocolate finely chopped (use good quality white chocolate for best results)
- 4 oz heavy cream
- 1 pinch salt
- 1/2 tsp lavender extract
- 1-2 drops violet gel food coloring
Instructions
- In a medium size microwave safe bowl, stir together the finely chopped white chocolate, the heavy cream, and the salt.
- Microwave for 30 seconds, and stir.
- Continue microwaving in 10-15 second intervals, stirring gently but well each time until smooth and fully combined.
- Stir in the lavender extract and gel food coloring. Use an immersion blender if desired for best results.
- Cover ganache with plastic wrap (directly touching the surface of the ganache) and set aside to cool until set. If desired for quicker setting, transfer ganache to a more shallow dish speed up the process. This can take a 3-4 hours minimum, several is preferred, so make the ganache far enough in advance to allow time for it to set.
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Notes
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