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    Home » Recipes » Sauces, Syrups, and Fillings

    Easy White Chocolate Sauce (2-ingredient ganache!)

    Published: Feb 4, 2022 · Modified: Feb 13, 2022 by Jocelyn at M+M · This post may contain affiliate links · 6 Comments

    Jump to Recipe Print Recipe
    white chocolate sauce pin graphic.

    This smooth, rich white chocolate sauce is perfect for glazing a cake, whipping up a white chocolate mocha, or topping your favorite ice cream sundae. It's a super easy ganache - all you need is 2 ingredients, a microwave, and 10 minutes, and you'll have a sauce that's sooo delicious, you'll want to put it on everything!

    White chocolate sauce pouring from pitcher in to clear mason jar on brick surface.
    Jump to (scroll for more!):
    • What is white chocolate sauce made of?
    • Ingredient Tips for Better Baking
    • Special Tools You'll Need
    • How to Make White Chocolate Sauce
    • Ways to Use This Delicious Ganache
    • Test Kitchen Tips for Sweet Success
    • More Tips + FAQs
    • Other Recipes You'll Love
    • 📖 Full Recipe
    • Comments

    What is white chocolate sauce made of?

    Recipes really don't get simpler than this, so I'll keep this post short and sweet!

    This white chocolate sauce is designed to be thick enough once chilled to use as a glaze on your favorite bundt cake or loaf, but thin enough to still mix beautifully into your favorite coffee drink.

    It's made with only 2 ingredients - white chocolate and heavy cream - for a super simple prep, using a microwave, and ready in 10 minutes!

    Now, I've seen a lot of other white chocolate sauces made without cream, using half & half, or even milk and some butter in place of cream. But I found that keeping things simple and classic by just using the chocolate and heavy cream, produced the smoothest and most stable product. This is because the fat has already been commercially homogenized with the liquid in the cream (which isn't the case if we were to make the sauce using milk and butter).

    So grab your chocolate, a little cream, and get ready to have a delicious sauce ready to satisfy all your white chocolate needs in no time!

    Ingredient Tips for Better Baking

    (Pssst…if you're ready to just get baking, get all the details in the recipe card below!)

    Jump to Recipe

    Ingredients for white chocolate sauce in individual bowls on white honeycomb background.
    • White Chocolate: I found that cheaper white chocolates, which are made with more stabilizers like Nestle's, produced a slightly less smooth sauce, as the waxy ingredients didn't want to fully melt. So I recommend using the highest quality chocolate chips or bars available to you, or at least a higher quality chocolate chip like a Ghiradelli, or Guittard (my favorite!) if possible.
    • Heavy Cream: because fat content varies between all the creams, you want to make sure you get "heavy" cream, not "light," "whipping," or "half-and-half." While those other creams will probably still produce a sauce, they all have a different amount of fat which will change the texture of the final sauce which I took a lot of time perfecting. Using the heavy cream, you'll find it's thick, but still pourable so you can use it for all your saucing needs right from the fridge!

    (p.s. for all the basic tips that no one ever taught you, that are super important to help you bake your best, check out my Baking 101 series!)

    Special Tools You'll Need

    No special tools are needed other than a microwave and a medium-sized microwave-safe bowl or glass Pyrex pitcher.

    How to Make White Chocolate Sauce

    (Pssst…if you're ready to just get baking, get all the details in the recipe card below!)

    Jump to Recipe

    1. Add both ingredients to a microwave safe bowl.
    2. Microwave for 1 minute on 50% power, then stir.
    heavy cream and white chocolate chips in green glass bowl on white background.
    Partially melted white chocolate chips and heavy cream stirred by gold fork in green bowl.
    1. Microwave for 30 seconds on 50% power, then stir to fully blend chocolate and cream.
    Hand holding green mixing bowl and stirring white chocolate sauce with gold fork.
    1. Only if needed, microwave in additional 15-second intervals on 50% power, stirring well after each round until all chocolate has full melted.
    2. Transfer to a storage container. Feel free to use your sauce right away, or to let it thicken up in the fridge once fully cooled (about 1 - 1 ½ hours to fully set up).
    3. Use directly from the fridge and enjoy!
    Hand holding spoon with white chocolate sauce dripping off into clear glass container.

    Ways to Use This Delicious Ganache

    • Cake Glaze: I actually originally desiged this sauce as a beautiful and tasty cake glaze for my White Chocolate Raspberry Bundt Cake; it's great for glazing any bundt or loaf cake for a bright white finish and a rich chocolate flavor.
    • White Chocolate Mocha: right out of the fridge this sauce mixes into both cold and hot coffee drinks with ease.
    • Waffles or Pancakes: dress up your morning lemon pancake stack or fluffy Belgian waffles with this delicious sauce.
    • Ice Cream Topping: finish off your favorite ice cream sundae with a drizzle of this delicious sauce on top.
    • White Hot Chocolate: add this sauce to warm milk for a delicious white hot chocolate (that you can even add a little food coloring to also!) to cozy up with a festive drink on those chilly winter nights.
    Cream swirling in a glass of coffee with a jar of white chocolate sauce in background.
    Hand holding white honeycomb pitcher pouring white chocolate sauce in tall glass of coffee.
    White chocolate mocha in tall glass with whipped cream and chocolate chips in foreground.

    Check out the full RECIPE WEB STORY for a click-through tutorial!

    Test Kitchen Tips for Sweet Success

    • Don't overcook: I know it's tempting to just add all the times together for the few microwave rounds, but you must resist! If you blast your chocolate for too long in one round, the white chocolate will burn and then you'll have to trash that batch and start over.
    • Use a high quality chocolate: because cheaper chocolates have waxy stablizers (this is what helps chocolate chips keep their shape when baked), they don't blend in as smoothly with the cream. So do yourself a favor and use a nice quality white chocolate for the best flavor and texture in your final sauce.
    Close up overhead of white chocolate sauce and raspberry Bundt cake and pink cake plate.

    More Tips + FAQs


    Can you make this sauce ahead of time?

    Yes! This sauce keeps great in the refrigerator for up to 1 month or the freezer for up to 2 months.


    How do you store white chocolate sauce?

    Keep your sauce in an airtight container in the fridge and it'll be ready to use whenever you need it (I find lidded mason jars to be a great option here!).


    Can I make this sauce with milk or dark chocolate?

    While I would guess you probably could, I haven't tested this recipe with those other chocolates. They have significantly different compositions when compared to white chocolate, so while you're welcome to experiment, you'll have better luck working with a recipe designed for those chocolates specifically. For a bittersweet dark chocolate sauce, be sure to check out my Homemade Dark Chocolate Hot Fudge!


    Can I use milk instead of cream?

    I don't recommend this, as the fat and liquid ratios between milk and cream are very different and will lead to a less than ideal texture in your final sauce. Check out the ingredient tips above for more on this topic!


    Other Recipes You'll Love

    If you love chocolate sauce, be sure you don't miss out on my Homemade Dark Chocolate Hot Fudge! This ganache is also the perfect finish for my White Chocolate Raspberry Bundt Cake and could be added to my Red Velvet Bundt Cake and Fluffy Lemon Pancakes for a delicious chocolatey twist!

    happy baking graphic font.

    ⭐ If you gave this recipe a try please give it a ⭐ rating and tag me on Instagram @mint.and.mallow.kitchen so I can see what you're baking up! ⭐

    📖 Full Recipe

    Hand holding spoon with white chocolate sauce dripping off into clear glass container.
    Print Recipe Pin Recipe

    Easy White Chocolate Sauce (2-ingredient ganache!)

    By Jocelyn Salvatoriello
    This smooth, rich sauce is perfect for glazing a cake, whipping up a white chocolate mocha, or topping your favorite ice cream sundae- and it's ready in just 10 minutes!
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Servings 1 scant cup

    Ingredients

    US Customary | Metric
    • ⅔ cup high-quality white chocolate chips or chopped bars
    • ⅓ cup heavy cream
    Text me the ingredients please!

    Instructions
     

    • Add ingredients to a microwave-safe bowl: add chocolate and cream to a microwave-safe glass pitcher or bowl with plenty of room to stir.
    • Microwave Round 1: microwave bowl for 1 minute on 50% power. Stir briefly to blend with a fork (chocolate will only be a little melted).
    • Microwave Round 2: microwave for 30 seconds at 50% power. Stir vigorously for at least 30 seconds with a fork until liquid and chocolate come together into a smooth, shiny, uniform glaze. It works best to stir in the center of the bowl, and then as you see the ingredients combining, start widening your stirs out to the edge of the bowl.
    • Microwave Round 3 (optional): if any chocolate chunks still remain after a really good mixing, continue microwaving in 15-second intervals at 50% power, stirring well after each round until all chocolate has fully melted.
    • Transfer and store: once your mixture is fully blended, smooth, and uniform, transfer to a storage container. Feel free to use your sauce right away, or to let it thicken up in the fridge once fully cooled (about 1 - 1 ½ hours to fully set up). Sauce will last for up to 1 month in the fridge.
    • Enjoy: this sauce is designed to be used directly from the fridge and will be thin enough to mix into your coffee, but thick enough to be used as a topping or glaze as well. Avoid microwaving in an attempt to thin, as it can quickly break the ganache and make it unusable.

    Test Kitchen Tips

    • Microwave strength: the times listed in this recipe were what worked for my microwave, which is 1150 watts.  If your microwave has a higher wattage, your sauce may be fully melted faster, and if it has lower wattage, you may need a few of those extra 15 second intervals to finish up your sauce.
     
    • Don’t combine cook times! I know it's tempting to just add all the times together for the few microwave rounds, but you must resist! If you blast your chocolate for too long in one round, or use it at full power, the white chocolate will burn, and then you'll have to throw away that batch and start over.

    Nutrition

    Serving 1 batch | Calories 921kcal | Carbohydrates 73g | Protein 9g | Fat 68g | Saturated Fat 42g | Polyunsaturated Fat 2g | Monounsaturated Fat 19g | Cholesterol 134mg | Sodium 138mg | Potassium 403mg | Fiber 1g | Sugar 71g | Vitamin A 1202IU | Vitamin C 1mg | Calcium 290mg | Iron 1mg
    ⭐ Did you bake up this tasty recipe? ⭐Please add a star rating and let me know in the comments how it went for you!

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    Comments

    1. Chelsea says

      May 01, 2023 at 8:07 am

      Can you freeze this

      Reply
      • Jocelyn at M+M says

        May 09, 2023 at 10:46 am

        Hi Chelsea! The simple answer is yes, but while you can freeze this cake, I find its moist and rich crumb doesn't fully return after thawing, so I wouldn't recommend freezing for the best results. If you do have a time crunch and need to freeze the cake ahead of time, definitely don't add the glaze until you thaw it out and are ready to serve. Hope that helps!

        Reply
    2. Meghan Dumas says

      November 30, 2022 at 5:24 pm

      How long will this stay good in the fridge?

      Reply
      • Jocelyn at M+M says

        December 01, 2022 at 9:02 am

        Great question, Meghan! It should be good for about 1 month in the fridge if you keep it sealed up, air-tight!

        Reply
    3. Debbie says

      November 26, 2022 at 10:54 am

      5 stars
      Super easy! Tastes great in my coffee and amazing on my vanilla bean cheesecake!

      Reply
      • Jocelyn at M+M says

        November 28, 2022 at 9:42 am

        Oooo Debbie - I think you might be on to something with that cheesecake idea - I'll have to give it a try! So happy you enjoyed the recipe and it's making your morning coffee a little bit sweeter. And thanks for coming back to let me know!

        Reply

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    ...the professional baker turned blogger here to help you live your best life through baking. I'll teach you how to bake everything better, and give you the confidence in the kitchen to know your food will not only taste incredible, but look beautiful as well. So let's get baking and spread some love and light in my favorite way - through the universal language of sweets!

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