I want to make a poured type icing using ganache instead of a tried and true poured icing.
What is the best way to thin out the ganache so that it pours on the top/sides nicely.
Can you make a good white chocolate ganache (what type of chocolate do you use)?
does not need to be thinned down. Just use it before you refridgerate it. Make the recipe and then allow it to cool a bit, then just dip the tops or pour over.
You can make white chocolate ganache, however it takes double the white chocolate to cream.