Ganache can be a lot of different consistencies and flavors, but this matcha ganache is the perfect filling for any dessert.

它是柔滑的，decade废的，绝对美味的。最好的部分是它只用3种成分制成！！并没有比这容易得多。

我用这个食谱充满了抹茶马卡龙, but it would work great in纸杯蛋糕或者cakes也！

If you want to use matcha ganache to make drips on a cake, check out my抹茶滴蛋糕食谱。它使用不同比例的白巧克力和浓奶油来制作完美的抹茶滴。

How to Make This Matcha Ganache Filling

这个抹茶填充需求约2小时，所以我建议先制作！它也可以提前2周制成。我通常在前一天晚上做到。

After heating up the cream and pouring it over the white chocolate, let the mixture sit for a couple minutes.

然后将其与任何一个一起混合浸入式搅拌器或勺子。一旦混合物融合在一起并光滑，将9克或1汤匙抹茶粉混合，搅拌直至混合。

将一块塑料包裹在甘纳奇（Ganache）上，以防止皮肤形成，然后将碗放在冰箱中冷却。

Chill for 2 hours, or until the ganache feels firmer.

When you’re ready to use this ganache, place it in a piping bag fit with a large round piping tip.

它应该足够厚，可以sc到管道袋中并保持其形状。

如果Ganache感觉太牢固，请以10秒的间隔在微波炉中加热，直到它具有可管道的一致性为止。

Use this matcha ganache to fill macarons, cupcakes, or cakes!

抹茶白巧克力甘纳奇– Substitutions and Swaps

浓奶油– Use heavy cream or heavy whipping cream, not milk or half and half. You need a high fat percentage to allow the ganache to come together and have a smooth texture.

To make dairy-free white chocolate ganache, use coconut cream in place of the heavy cream in this recipe.

White Chocolate- 使用任何类型的优质白巧克力。这包括白巧克力棒，卷或大块。

如果需要，您可以使用白巧克力片，但请务必使用Ghirardelli或Guetard等品牌。

抹茶粉- 您可以在茶和咖啡部分或国际区的大多数杂货店购买抹茶。

I get mine from Whole Foods, but you can also在亚马逊上订购抹茶粉。

Tips for Making the Best Matcha Ganache

• 提前制作此Matcha Ganacheto give it time to set. It needs about 2 hours to set.
• Measure the ingredientswith a厨房秤。您确实需要精确地使用此食谱。
• Use good quality white chocolate。It will make the ganache taste better and give it the best possible consistency.
• 如果您发现甘纳奇（Ganache）中的一块未渗出的白巧克力一旦结合在一起，请在微波炉中加热15秒钟，让它休息30秒，然后再搅拌。根据需要重复此过程，直到所有巧克力都融化并且甘纳奇平滑为止。
• 如果可能的话，使用浸入式搅拌器为了确保您的Ganache变得光滑！
• To make无乳制品抹茶，在此食谱中使用椰子奶油代替浓奶油。
• If you want to fill macarons with chocolate ganache, use mychocolate ganache macaron filling。

Making This Matcha Ganache Filling in Advance & Storage Tip

• Macarons filled with this ganache should mature for a few hours or overnightin the fridge before being eaten. This gives them time to develop the best texture and taste.
• 冻结马卡龙，最多一个月in an airtight container.
• 冷藏的甜点充满了这种甘纳奇长达5天in an airtight container.
• Make this ganache ahead of time也或者save any leftover ganache! Store in an airtight container in the fridge for up to 2 weeks.

让我知道你的想法！

如果您尝试此Matcha Ganache填充，我很想听听您的想法！请在下面保留评级并评论。

Don’t forget to tag me @chelsweets and use #chelsweets on social media so that I can see your amazing creations!

Other Recipes You Might Like:

产量：1.5杯

Matcha Ganache

Print

This matcha ganache filling is silky-smooth, rich, and absolutely delicious. It's great for filling any type of dessert, including macarons, cupcakes, and cakes!

准备时间 5 minutes

Cook Time 1 minute

额外的时间 2 hours

总时间 2 hours6 minutes

Ingredients

Matcha Ganache填充

• 170g white chocolate chips or finely chopped white chocolate (1 cup)
• 105g heavy cream (1/3 cup + 2 Tbsp)
• 9G抹茶粉（1汤匙）

Equipment

• Kitchen scale
• 浸入式搅拌器
• 1个小管袋（12英寸）
• 圆形管道提示 - ateco 805

指示

抹茶白巧克力甘纳奇

1. 抹茶的白巧克力甘纳斯填充需要大约2个小时，所以我建议先制作！它也可以提前一周。我通常在前一天晚上做到。
2. Place 170g of white chocolate in a medium-sized bowl and set aside.
3. Pour 105g heavy cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble (this usually takes me about a minute). If you don't have a microwave, heat the cream over a medium-high heat in a saucepan until it starts to bubble and steam.
4. Pour the heavy cream over the white chocolate. Make sure all the white chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.
5. Use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth. Mix in 9g or 1 Tbsp of matcha powder and stir until combined.
6. 按下一块塑料包裹齐平在Ganache上，以防止皮肤形成，并将碗放在冰箱中冷却2小时，或直到甘纳果酱固定为止。
7. 当您准备好使用此Ganache时，将其放在管道袋中，配以大圆形管道。它应该足够厚，可以sc到管道袋中并保持其形状。如果Ganache感觉太牢固，请以10秒的间隔将其在微波炉中加热，直到它具有可管道的一致性为止。
8. Use this matcha ganache to fill macarons, cupcakes, or cakes! One batch makes about 1.5 cups of filling, and this recipe can be doubled or tripled if needed, but it may take longer to set. One batch is enough to fill 18 standard-sized macarons or a dozen cupcakes. A double batch should be enough to fill an 8-inch layer cake with 3 layers.

Notes

食谱产量：

这个食谱使足够的甘纳奇填充大约18个马卡龙。您可以在需要时加倍或三倍，但需要更多时间来设置。

作为参考，我通常用直径为1 3/4英寸的马卡龙管，因此它们的大小大约是标准马卡龙的大小。

Tips for Making the Best Matcha Ganache

• 提前制作此Matcha Ganacheto give it time to set. It needs about 2 hours to set.
• 用厨房秤测量成分。您确实需要精确地使用此食谱。
• Use good quality white chocolate。It will make the ganache taste better and give it the best possible consistency.
• 使用浓奶油或浓奶油，而不是牛奶或一半。您需要高脂肪百分比，以使Ganache融合在一起并具有光滑的质地。
• 如果可能的话，使用浸入式搅拌器为了确保您的Ganache变得光滑！
• 如果您发现甘纳奇（Ganache）中的一块未渗出的白巧克力一旦结合在一起，请在微波炉中再加热15秒钟，让它休息30秒，然后再搅拌。根据需要重复此过程，直到所有巧克力都融化并且甘纳奇平滑为止。
• 一旦您用这种Ganache填充了甜点，请将其弹出在冰箱中以帮助Ganache设置。
• To make dairy-free white chocolate ganache, use coconut cream in place of the heavy cream in this recipe.

提前制作此Matcha Ganache和存储提示

• Macarons filled with this ganache should mature for a few hours or overnightin the fridge before being eaten. This gives them time to develop the best texture and taste.
• 冻结马卡龙，最多一个月in an airtight container.
• 冷藏的甜点充满了这种甘纳奇长达5天in an airtight container.
• Make this ganache ahead of time也或者save any leftover ganache! Store in an airtight container in the fridge for up to 2 weeks.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories96 总脂肪7G Saturated Fat4g 反式脂肪0g 不饱和脂肪2g Cholesterol10mg 钠14mg 碳水化合物9G Fiber0g 糖9G 蛋白质1g