I was wondering if anyone could tell me how to make white chocolate ganache... I tried it, using white chocolate instead and it was VERY thin... am I doing something wrong? Is it a different recipe? Please help!

You just have to adjust the ratio of cream to chocolate, and use more chocolate or less cream.

Try this... see footnote use even more chocolate if you want it stiffer

Chocolate Ganache 1

Serves/Yields:
Prep. Time:
Cook Time:
Category: Fillings, Frostings
Difficulty: Easy


If you use these proportions your semi sweet ganache pipes beautifully and has texture of truffles, but must refrigerate for at least 1 hour before piping

8 oz (240ml) cream
1 tbls butter (optional but makes it stay really shiny even after refrigerating)
1 oz sugar
12 oz (340 g)chocolate

Footnote
White chocolate use nearly double the chocolate to cream
240 ml cream
455 g white chocolate

Break chocolate into 1/2 oz pieces and place in stainless steel bowl
Heat cream, butter and sugar to boiling. Pour over chocolate and let stand 5 minutes. Stir from center out until smooth. After refrigerating 1 hour then fill your piping bag