Recipe: Easy White Ganache and Classic White Chocolate Ganache for Elaine

EASY WHITE GANACHE

1 1/2 cups heavy cream
8 ounces white chocolate chips

In a saucepan combine 1 1/2 cups of the cream and the mint and bring to a boil. Remove from the heat. Place white chocolate chips in a large bowl and pour hot cream into the bowl containing the white chocolate. Let sit for 1 minute, then whisk until smooth. Transfer to the refrigerator to cool, stirring occasionally.

When mixture is cold and thickened, beat with an electric mixer to soft peaks, then beat the last few strokes by hand with a whisk until thick and firm. (Be careful not to over-whisk, or mixture will become grainy.)

Classic White Chocolate Ganache
Covers 1, 9-inch cake

17 ounces chopped good quality white chocolate
8 fluid ounces whipping cream
Flavoring**
Butter (optional) 2 to 3 teaspoons (plus more, if needed)

Add chopped chocolate to a CLEAN, DRY stainless steel bowl. Add cream to a pot and heat to boiling point. Immediately add hot cream to chocolate; stir very well until totally melted. Add in butter, 1 teaspoon at a time and stir. Keep adding until a smooth texture is attained.

Cool slightly at room temperature, pour over desired cake as a glaze until totally covered. Cool and repeat if necessary. Or: when mixture is cold and thickened, beat with an electric mixer to soft peaks, then beat the last few strokes by hand with a whisk until thick and firm. (Be careful not to over-whisk, or mixture will become grainy.)

**For flavored ganache, deduct 1 ounce of cream and add 1 1/2 ounces of rum or liqueur. Or, add in 1/4-teaspoon vanilla extract--or other flavoring.