Berry Ganache

  • 200 grams (7 ounces) berry puree
  • 10 grams (0.35 ounces) cornstarch
  • 5 grams (0.18 ounces) gelatin
  • 100 grams (3.5 ounces) white chocolate
  • 60 grams (2.1 ounces) butter
  • 36 grams (1.27 ounces) water


  • Medium Saucepan

    Ideal for heating the berry puree and cornstarch mixture evenly. Make sure it's non-stick for easy cleanup.

  • Hand Blender

    Best for pulsing the gelatin and puree mixture. A hand blender can also help in achieving a smooth consistency.

  • Microwave-Safe Bowl

    Perfect for melting the white chocolate. Opt for one with a handle for easy gripping and pouring.

  • Plastic Wrap

    Essential for covering the ganache closely to prevent a skin from forming while it stabilizes in the fridge.

  • Electric Mixer

    Critical for beating the ganache to achieve that fluffy, stable consistency. A stand mixer works best, but a hand mixer will do the job as well.


Step 1

1. Cook the berry puree in a saucepan over medium heat for a few minutes until it starts to simmer. Then, add the cornstarch while stirring frequently to avoid lumps. Continue to stir until the mixture thickens. Tip: Make sure the cornstarch is fully dissolved to prevent clumping.

Step 2

2. Bring the mixture to a boil, then remove the pan from the heat and set it aside to cool slightly. During this time, prepare the gelatin by dissolving it in water. Add the gelatin to the cooled puree mixture and blend with a handheld blender until smooth. Tip: Allow the puree to cool slightly before adding the gelatin to ensure it dissolves properly.

Step 3

3. Melt the white chocolate in a microwave or double boiler until smooth. Pour the melted chocolate into the puree and gelatin mixture, and blend again until fully combined. Tip: Stir the chocolate frequently while melting to avoid burning it.

Step 4

4. Add the butter and pulse the mixture with the blender until well incorporated. Cover the ganache with plastic wrap, making sure it touches the surface of the mixture to prevent a skin from forming, and place in the fridge for about 2 hours to stabilize. Tip: Ensure the butter is at room temperature to blend smoothly into the mixture.

Step 5

5. After 2 hours, remove the ganache from the fridge and beat it with a mixer until you achieve a stable, fluffy consistency. Tip: Use a stand mixer or hand mixer for best results.

Step 6

6. Your berry ganache is now ready! Use it as a filling for cakes, cupcakes, or truffles. It's stable and won't leak, making it perfect for various desserts. Tip: Store any leftover ganache in an airtight container in the fridge for up to a week.


Ever thought of presenting your desserts like a pro? Our berry ganache can transform an ordinary snack into an extraordinary treat! Imagine spreading this luscious mixture between layers of your favorite sponge cake, creating a burst of flavor with every bite. Or how about using it as a topping for your cupcakes? Just pipe a generous swirl on top and watch them disappear from the party table in an instant. But wait, there's more! You can even chill the ganache and roll it into truffle balls for an elegant touch at your dinner parties. And if you're in the mood for something casual yet special, dolloping a spoonful of this ganache on your morning pancakes or waffles will surely make your breakfast a celebration. The serving possibilities are endless—let your creativity flow and delight everyone around you!


Want to cater to everyone at the table, including those with dietary restrictions? No problem! For a gluten-free version, ensure that all your ingredients, particularly the white chocolate and cornstarch, are certified gluten-free. Most brands offer gluten-free options, making it simple to swap them in without compromising on taste. For a vegan variation, use dairy-free white chocolate and a plant-based butter alternative. Instead of gelatin, agar-agar is a fantastic plant-based substitute. Just make sure to follow the manufacturer’s instructions for equivalent amounts.


  • Why is my ganache not setting properly?

    Ensure you have used the correct amount of gelatin and that it has been properly dissolved into the mixture. Chilling the ganache for the full recommended time also helps it stabilize.

  • Can I use frozen berries for the puree?

    Yes, you can! Just make sure to thaw and drain them before using to avoid excess water in the puree.

  • Can I make this ganache in advance?

    Absolutely, this ganache can be made up to a week in advance if stored in an airtight container in the fridge. Just give it a quick whip before using to refresh its fluffy texture.

  • How do I fix a lumpy ganache?

    If your ganache ends up lumpy, you can warm it up slightly and blend it again until smooth. This usually does the trick.

  • Can I flavor the ganache with something other than berries?

    Yes, feel free to experiment with other fruits or even try citrus zest for a different twist. Just keep the liquid-to-gelatin ratio the same for best results.

  • Is it possible to freeze the ganache?

    Yes, you can freeze it for up to three months. Thaw it in the fridge overnight and re-whip before using for the best texture.

Nutrition facts

Berry ganache
Recipe Yield:10 servings
Calories:Approximately 200-220 calories per serving
Calories (Min - Max):200 - 220
Total Fat:12g
Saturated Fat:7g
Total Carbohydrate:22g
Total Sugars:18g