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)?
Thanks!
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reply
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.
Stephanie
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