Yield: enough to fill and ice an 8-inch (20-cm) cake
What you need....
18 ounces (510 g) white chocolate, chips or chopped (real chocolate, not coating chocolate)
3/4 cup (178 ml) heavy cream
How to make this.....
Place the chocolate in a clean, dry, heatproof bowl.
Warm the cream in a saucepan over medium heat until just boiling. Keep an eye on the cream; it will start to bubble a little when it is ready. If the cream is heated too long, it will rise up and spill over the sides of the pan.
Pour the hot cream over the chocolate and let stand for 2 minutes.
Using a whisk or hand blender, mix the cream and chocolate until smooth.
If the chocolate does not melt completely, place it back on very low heat and stir constantly until melted.
The ganache is ready to be poured at this point. If you want a spreadable ganache, cover and let stand until completely cool (usually overnight).
