Use this ganache in our Peanut-Butter-and-White-Chocolate Mini Cakes.
- Yield: Makes 1 1/4 cups
Source: Martha Stewart Weddings, November 2016
- 8 ounces good-quality white chocolate
- 3/4 cup heavy cream
Using a serrated knife, finely chop white chocolate. Transfer to a medium bowl.
Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until chocolate is melted and smooth.