Well, I know white chocolate really isn't "chocolate" especially Nestle chips but I wanted to see how it would react with cream, melted like a ganache. OMG It looked sooooooooo gross! It seriously turned out like egg drop soup! Darn. Oh well, just so you know.....that doesn't work! 
It's not all white chocolate--just the chips. They have something in them that makes them gummy when you melt them (helps them keep their shape when baked).
If you want to try again, use it in bar form and you won't have the icky mess!
thanks!!! I'll try that! 
I made the mistake of makeing ganache with nestle chocolate chips the melted chocolate just sat at the bottom of the pan like a big pile and gooo!!!! definitly working with bar form next time.
The chocolate you guys are using is already tempered. That is part of the problem here.
This is what we we do we use Merckens Chocolate melting caps. This is also referred to Merckens Chocolate melting coating. Some people say since you are using a coating it is not real chocolate well to the snobs this is true. What is nice you can buy Merckens Chocolate and melt it in the microwave and do your guanche from that. Just do a google search for Merckens Chocolate lots of sites sale it. Also when melting your Merckens Chocolate set your microwave to 50% power and use a plastic bowl never use a glass bowl it will continue to cook and it will go bad.
Someone on CC posted a while back that Walmart carries real white chocolate chips. I went and sure enough, they do. I haven't tried melting them yet, so if anyone has any success with them, I'd love to know!
They still won't work. I used expensive Guittard white chips and they were gooey too. It's just the stuff they have to mix with the chocolate to make it stay in chip form--it'll keep them from melting smoothly.
Sam's choice, Nestle...pretty much any of 'em that said "made with real cocoa butter"....don't laugh...it may or may not have anything to do with anything but I prefer seeing the word "real" on the package. The ratio for whipping cream to chocolate is different depending on what percentage of chocolate you use...white chocolate uses the least amount of whipping cream per cup....the darker the chocolate, the more whipping cream. I also found that the heat of the whipping cream doesn't need to be near as high with the white as with the darker either. I have gotten clumping when the whipping cream was too hot.
white chocolate is a lot more finicky than dark chocolates. It will seperate and look yucky if you heat it too quickly or at too high a heat. It won't take as much heat as a cocoa based choclate. It also must be stirred while it is melting.
I believe you let the chocolate get too hot.
I've always used Hershey's Special Dark Chocolate Chips to make ganache and have never had a problem either.
I am trying to point out already tempered chocolate and melting it with out following strict guidelines of tempering can cause you issues. I am trying to suggest an easy way to melt chocolate with out using the tempering method. We have been tempering chocolate and using mercken's coating's for years. Tempering chocolate takes a lot of practice to get it right. We see so many people that come in our store and do the same thing over and over again they make the mistake of using chocolate that is already tempered like hershey's and it becomes a mess because they did not follow the proper tempering procedue. For the average person who does not have much time mercken's chocolate is the best for them and so much faster and it is a real easy thing to do that acheives the same result as taking the time to temper the chocolate. I hope I helped you understand better what I was talking about. Pm me and I will go further into detail about this subject if you wish
I recently used the Sam's Choice white chocolate chips to make a covering for my cake balls. I just melted it in the microwave with about 1/4 cup of heavy cream and it worked. This was my last attempt because I have tried several times to make a white chocolate ganache only to make the gooey mess you all art talking about. The only thing that I didn't like is the chips weren't really white 'ish'. The end result was more light yellow than off white. I think I will try the bar next time.
I recently used the Sam's Choice white chocolate chips to make a covering for my cake balls. I just melted it in the microwave with about 1/4 cup of heavy cream and it worked. This was my last attempt because I have tried several times to make a white chocolate ganache only to make the gooey mess you all art talking about. The only thing that I didn't like is the chips weren't really white 'ish'. The end result was more light yellow than off white. I think I will try the bar next time.
That is tempered chocolate you are working with that is why things are not right. Please if you are not going to temper your chocolate properly (putting it in the microwave is not proper) then use chocolate coating's Like Mercken's. Those are designed to melt the way you are trying to do. If I can be of any more help to you please pm me. 
Thanks for the info Epi!
So how much cream to Merckens would I use?
This how you prepare your cake for a ganache coating.
1. level your cake.
2. Put your cake on a board that is the same size of your cake.
3. Put a thin crumb coat layer of icing on your cake.
4. Pour the ganache over your cake right after you get your chocolate melted in the whipping cream.
This is how you make a ganache.
Use 14 oz of Merckens chocolate to a half a cup of whipping cream.
(finely chop up 14oz of merckens to be added to the whipping cream)
Heat your whipping cream until it is just under boiling take the whipping cream off the stove and then taking your merckens melts that are finely chopped up add them to the whipping cream this will make a very smooth surface almost like glass. Now pour over your cake. Be sure that you stir you mix to the point were it looks very smooth and no lumps. Enjoy!
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