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white chocolate ganache and ? about whipping it

post #1 of 3
Thread Starter 
How does one make white chocolate ganache? Also, at what point can you whip the ganache?
Thanks,
Molly
post #2 of 3
I'm just making some now and if your planning on the "stiffer" kind to cover cakes with use the ratio 1 cream: 3 white chocolate. I use the microwave like Michelle she has a Youtube video and I always follow that method: http://www.youtube.com/watch?v=qFtm8q4m4Bk
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The future's a mystery,
Now is a gift thats why they call it the Present.
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post #3 of 3
After it has come to room temp, I chill mine in the fridge sitting in a bowl of ice water for about an hour. It whips up beautifully.
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