Is it possible to make a thick enough white chocolate ganache ( like that of a truffle center) to be able to cut shapes out of?
That's an answer I'll be watching for!
i know i think it will make an excellent topper for a cupcake. i am pretty sure its possible, i mean truffles are hand rolled right? so i suppose if i alter the chocolate to cream ratios and pour it and chill it it should work i think.
I think you may have better results using white modeling chocolate, which is white chocolate and corn syrup. It seems to me that white chocolate ganache would be too sticky and gooey to do cut outs. Good Luck!
I have made it to put in the middle of a cake and whipped it first. If you used less cream, and didn't whip it, I think it would work. Try a small batch and see how it works for you.