1 Cup (190g) white chocolate chips or bar, chopped into bits
1/3 Cup (80ml) heavy whipping cream
1/2 tsp food color gel or whitening gel (optional)
Chop the white chocolate chips or bar as finely as you can and place it into a heat resistant bowl (glass or metal).
In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to simmer, whisking constantly.
I always look for small bubbles forming around the edge and a soft boil starting in the middle. When it reaches this stage, pour the cream over the white chocolate.
Whisk together until the ganache is uniform in consistency and there are no bits of chocolate left on your whisk.
It can help to hold the bowl over the residual heat from the burner (once it’s turned off) if you’re having a hard time whisking everything together.
Whiten or color the ganache (optional), then cool ganache at room temperature for anywhere from 5-20 minutes (depending on your kitchen environment), or until the ganache itself is slightly above room temperature.
See the instructions for dripping a cake with white chocolate ganache + troubleshooting tips in the rest of this blog post below.
Make Ahead Tips: this ganache can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, microwave it in 10 second increments, stirring after every interval until your ganache is room temperature and uniform in consistency.