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Ganache Recipes | PastrySampler.com

White Chocolate Vanilla Bean Rum Ganache

Recipe by Renee Shelton

This recipe is flavored with dark rum. The vanilla beans are infused in the cream; scrape before adding to the cream to remove as much vanilla bean pulp as possible.

Yield: 1 batch ganache.


  • 14 ounces cream

  • 3 vanilla beans, split lengthwise

  • 2 pounds white chocolate

  • 3 ounces butter, soft

  • 1 ounce dark rum


  1. Chop the chocolate if it's not already in pistols or chips.

  2. Heat the cream and vanilla beans just to the boiling point, and pour over the chocolate. Shake the bowl a little to ensure the chocolate is completely covered with the cream. Let set a few minutes to soften the chocolate.

  3. Whisk the chocolate and cream together until it is a smooth, shiny mass. Add in the butter, and then the rum.

  4. Excellent for truffles.



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