Help W/ White Chocolate Ganache Recipe
Sugar Work By juniecakes Updated 10 Feb 2010 , 2:26am by juniecakes
Can anyone please help me with a white chocolate ganache recipe I can use as a candy filling? I'm looking for something with a smooth velvet texture. 
For chocolates I use 2,5 parts white chocolate to 1 part heavy cream. Chop the chocolate finely. Bring the cream to a boil an pour over chocolate. Stir until all chocolate is dissolved. Let it cool down to below 27 ° C (sorry am European, we use Celcius 
) if you want to fill something with it. Can be flavoured with all sorts of liquor which makes the texture of the canache smoother. This canache is called a Praliné-Canache.
Hope that helps!
I use Ghiradelli white chocolate chips, 3 to 1 ratio and I too add flavorings after it is all melted
Thank you all so much!! I was really in a pinch and needed something quick! 
Ok I know it's been a little while. I made bon bons using the ganache as center. They were delish!!! They didn't last very long. I had a few family members ask about some for Valentines Day. My question is do they need to be refrigerated due to the heavy cream?
Thank you so much. I was worried about making someone sick.
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