ADoes anyone have a GREAT recipe for white chocolate ganache to use under fondant??
Use a 3:1 ratio of chocolate to heavy cream by weight. So 900g of chocolate to 300 of cream. Or however much you want to make. Heat the cream until it's just boiling, then pour it over the chocolate. let sit for a minute or two, then stir until there aren't any lumps left.
If there are still lumps (I always have lumps) microwave the mixture for 30seconds at a time, stirring well between.
Cover and let sit at room temp until it firms to a peanut butter consistency, or firmer. If it's too firm to spread, microwave again to get it to spreadable consistency.
Depeneding on the weather, you might need to adjust the amounts - in warmer weather, use a bit more chocolate.