• 3 grams (0.1 ounces) gelatin
  • 15 grams (0.5 ounces) water for the gelatin
  • 90 grams (3.2 ounces / 6 tablespoons) cream
  • 180 grams (6.3 ounces) white chocolate (34% cocoa)
  • 55 grams (1.9 ounces) butter
  • 45 grams (1.6 ounces / 2 tablespoons) honey
  • Fresh blueberries (quantity as desired)


  • Small Saucepan

    Perfect for heating your cream to just the right temperature. Make sure it has a good heat distribution to avoid scorching.

  • Heatproof Bowl

    Ideal for mixing your ingredients together. A glass or stainless steel bowl works best.

  • Immersion Blender

    Essential for achieving a smooth and creamy ganache. If you don't have one, a regular blender will work too.

  • Pastry Bag with Tip

    Key for piping your ganache neatly. A star-shaped tip adds a professional touch.

  • Refrigerator

    You'll need this to let your ganache set properly. Make sure you have enough space for your wide container.

  • Wide Container

    Useful for storing the ganache in the fridge. It's best to use one with an airtight lid.


Step 1

1. In a small bowl, sprinkle the gelatin over the cold water and let it sit and swell for about 5 minutes. Tip: This process is called 'blooming' and helps the gelatin dissolve more evenly.

Step 2

2. In a saucepan, heat the cream until it is just about to boil. Tip: Watch the cream closely to prevent it from boiling over or burning.

Step 3

3. Pour the hot cream over the white chocolate, then add the swollen gelatin, butter, and honey. Tip: Pouring the cream over the chocolate helps it melt more uniformly.

Step 4

4. Use an immersion blender to mash the mixture until it is completely smooth. Tip: If you don't have an immersion blender, a regular blender or food processor can work.

Step 5

5. Transfer the smooth ganache to a wide container, cover it with plastic wrap, ensuring the wrap is in contact with the surface of the ganache to prevent a skin from forming.

Step 6

6. Refrigerate the ganache for at least 12 hours.

Step 7

7. After the ganache has set, pipe it onto your pastry shells and place fresh blueberries in the center. Tip: You can substitute the blueberries with raspberries, cranberries, or currants for a different flavor profile.

Step 8

8. Store any remaining filling in the fridge for up to 3 days or in the freezer for up to 14 days.


Imagine this: a warm afternoon, a sunlit picnic blanket, and a delightful pastry in hand. Serve these ganache-filled treats at your next outdoor gathering for a truly delightful dessert. Pair them with a refreshing glass of iced tea or a bubbly mimosa. If you're hosting a more formal event, these pastries make an impressive ending to a fine dinner. They also pair wonderfully with a rich, aromatic coffee, enhancing the creamy sweetness of the white chocolate. For a festive twist, add a sprinkle of powdered sugar or edible gold flakes on top. Don't forget, you can always diversify the taste by swapping blueberries with raspberries, cranberries, or currants, allowing for a bit of creativity each time you serve them.


For those who prefer gluten-free or vegan options, don't fret! You can easily adapt this recipe to suit your needs. For a gluten-free variation, ensure all your ingredients, especially chocolate and any additives, are certified gluten-free. To make it vegan, use a plant-based cream and butter substitute, and replace the gelatin with agar-agar. Make sure to use dairy-free white chocolate to keep your ganache entirely vegan. The rest of the process remains the same, providing you with a delightful, guilt-free treat.


  • Can I use dark chocolate instead of white chocolate?

    Absolutely! Just keep in mind it will change the flavor profile and might require adjustments in sweeteners.

  • How can I fix a lumpy ganache?

    Try reheating it gently over a double boiler, stirring constantly until smooth.

  • Can I freeze the ganache filling?

    Yes, you can freeze it for up to 14 days. Just ensure it's stored in an airtight container.

  • What other berries can I use in this recipe?

    Raspberries, cranberries, and currants are excellent alternatives to blueberries.

  • How can I make my ganache thicker?

    You can reduce the amount of cream slightly or add more chocolate to achieve a thicker consistency.

  • Can I add flavors to the ganache?

    Of course! Try adding a splash of vanilla extract, a pinch of sea salt, or even a bit of citrus zest for a unique twist.

Nutrition facts

Honey & Blueberry ganache
Recipe Yield:12 servings
Calories:Approximately 275 calories per serving
Calories (Min - Max):250 - 300
Total Fat:19g
Saturated Fat:12g
Total Carbohydrate:24g
Total Sugars:23g