How does one make white chocolate ganache? Also, at what point can you whip the ganache?
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:
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.