Hi all! I'm hoping you experts can help me out. I've discovered my love for ganache under fondant but am still having trouble making a white chocolate ganache. I have no trouble with the dark chocolate but when it comes to white for some reasone I can't get it to set hard. I've tried different types of white chocolate, but never the chips. Any foolproof tips or tricks? I have tried adding more melted chocolate to see if it hardens any but never with success.
Also, it is completely wrong if I cover a white cake with dark choc ganache for under fondant? I'd love to use the white if I can get it to work!

Thanks in advance,
Amy

What specific brands of white chocolate did you try?

Because there are two kinds: the fat can be real cocoa butter, or it can be hydrogenated plant oil that by law must be called "coating" or "candy" but NOT "chocolate".

I find that Lindt set up too hard...

I used white ganache for the first time today and had wonderful results. Here's what I got: Land O' Lakes heavy whipping cream 1: 3 ratio to Guittard White Satin. The White Satin is a coating chocolate and was less than half the price of Guittard regular white chocolate ($14.99 for 5 lbs)...and it came in small enough pieces that I just put the super hot cream over them and stirred after a couple minutes.
It was so great to work with that I doubt I'll use buttercream under fondant ever again.
Your local cake supplier probably carries different types of chocolates and can make recommendations. The cash & carry place I went to offered tastings on every single chocolate I inquired. Good luck

It depends on the weather as well as the brands of chocolate. I have to add quite a bit more cream in winter, as the cold weather sets it up a lot harder.

I usually try to err on the side of too little cream than too much, because you can always zap it in the microwave to make it soft enough to spread.

A rule of thumb. Dark choc ganache 2:1 and white choc 3:1!

Thanks everyone!