Ingredients

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8,50 floz heavy whipping cream

10 oz white chocolate

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Instructions

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1 - Cut the chocolate into pieces and place in a large bowl.

 

2 - Boil the cream on the stove over medium-low heat.

 

3 - Pour the cream on the chocolate and stir until the chocolate is completely melted.  

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4 - Allow to cool and place bowl in the freezer for 30-45 minutes.

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5 - Remove from the freezer (ganache should still be liquid) and whip the ganache until fluffy and light.

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Use as a filling for cakes or macarons, or pipe to decorate cakes and cupcakes...