I'm wondering if it's possible to make white chocolate ganache or not. Preferably just like normal ganache, but with white chocolate. Does anyone know if this works? I'm not sure because the reason ganache works is because of an emulsion that takes place with the chocolate and cream, but since white chocolate isn't really chocolate, would it still be stable? i don't want to try and make it and waste a whole lot of white chocolate, so i figured i would ask you helpful folks.

It does work, but you have to add about twice as much white chocolate. I belive there's a recipe for it on baking911.com(?).

cool, thanks. do you know if it can be whipped up and holds its shape like normal ganache? or is it just as a glaze?