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Source: Martha Stewart Living Television
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135
  • Geri Monsen
    23 NOV, 2014
    For white chocolate, use about half the amount of cream suggested in the recipe so that it will thicken and solidify when chilled.
    Reply
  • Albert
    28 JAN, 2014
    After cooling the ganache in the bowl of ice water place the ganache in it's bowl in fridge for about two hours. Should stiffen up perfectly for spreading on cake
    Reply
  • adrilin
    21 FEB, 2011
    I agree, I tried the recipe with white chocolate and it was too soft
    Reply
  • emikochan73
    23 MAY, 2008
    this recipe ended up making my ganache a little too soft. However, this could have been a mistake on my part.
    Reply

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