Recipe by Sarah Phillips © 2000 Sarah Phillips CraftyBaking.com
White chocolate burns easily so take extra care when working with it. This ganache can be used as a glaze, while still warm, or whipped when cold. Either way this is delicious.
CHOCOLATE RECIPE HELP
For flavored ganache, deduct 1 ounce of cream and add 1 1/2 ounces of rum or liqueur.
Or, add in 1/4-teaspoon vanilla extract--or other flavoring after the ganache has been mixed. In addition, I like to use 1/8 teaspoon flavored citrus oils, such as orange.
17 ounces good quality white chocolate, chopped into 1/4-inch pieces or chocolate chips
8 fluid ounces heavy whipping cream
Butter (optional) 2 to 3 teaspoons (plus more, if needed)
Add chopped chocolate to a CLEAN, DRY heat proof bowl.
Add cream to a pot and heat to boiling point. Immediately add hot cream to chocolate; stir very well until totally melted. Add in butter, 1 teaspoon at a time and stir. Keep adding until a smooth texture is attained.
Cool slightly at room temperature, pour over desired cake as a glaze until totally covered. Cool and repeat if necessary. Or: when mixture is cold and thickened, beat with an electric mixer to soft peaks, then beat the last few strokes by hand with a whisk until thick and firm. (Be careful not to over-whisk, or mixture will become grainy.)