Ingredients
- 8,50 floz heavy whipping cream
- 10 oz white chocolate
Instructions
- Cut the chocolate into pieces and place in a large bowl.
- Boil the cream on the stove over medium-low heat.
- Pour the cream on the chocolate and stir until the chocolate is completely melted.
- Allow to cool and place bowl in the freezer for 30-45 minutes.
- Remove from the freezer (ganache should still be liquid) and whip the ganache until fluffy and light.
Use as a filling for cakes or macarons, or pipe to decorate cakes and cupcakes...