Ingredients
• The “Chocolate”: 1 cup Sugar-Free White Chocolate Chips (look for brands sweetened with stevia or erythritol).
• The Cream: ½ cup Heavy Whipping Cream.
Preparation Steps
1. The Chop: If you are using a sugar-free white chocolate bar instead of chips, chop it into very small, uniform pieces so it melts evenly.
2. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it reach a rolling boil.
3. The Melt: Pour the hot cream directly over the white chocolate chips in a heat-proof glass bowl. Let it sit untouched for 5 minutes. This allows the heat to penetrate the chocolate without making it seize.
4. Emulsify: Using a whisk or spatula, start stirring from the center in small circles. The mixture will look “broken” at first, but keep going until it turns into a glossy, smooth liquid.
5. The Chill: Let the liquid ganache sit at room temperature for 30 minutes, then cover and refrigerate for about 1–2 hours. It should be firm but still have some “give.”
6. The Whip: To get the fluffy, voluminous look seen in your picture, use a hand mixer to whip the chilled ganache for 1–2 minutes until stiff peaks form.
Why This Fits Your Lifestyle
• Naturally Flourless: This is a pure fat and protein-based topping that requires no starches or thickeners.
• Sugar-Free Indulgence: High-quality sugar-free white chocolate allows you to enjoy that “sweet” flavor while staying in ketosis or maintaining stable blood sugar.
• Versatile: This ganache is perfect for filling your “Custard Cream Squares” or topping a flourless berry cake.