White Chocolate Ganache Filling
This recipe yields enough ganache to fill about ninety-five chocolates.
Source: Martha Stewart Living, February 1996
- 2 cups heavy cream
- 21 ounces white chocolate, chopped into very small pieces
Heat cream in a medium saucepan over low heat until just about to boil.
Place chocolate in a bowl. Pour hot cream over; stir until melted. Let cool, stirring occasionally. Beat mixture with paddle attachment of an electric mixer or with a handheld mixer for about 3 minutes, just until it is a mousse-like consistency; use immediately.