White chocolate is fussier than dark when it comes to making ganache, since it has a very low tolerance for heat and a tendency to separate. Dorie Greenspan shares her no-fail method for creamy, dreamy white chocolate ganache. FOOD52 ►► https://f52.co/2HN7Dp8Makes about 1 cupINGREDIENTS10 ounces (283 grams) best quality white chocolate, finely chopped2/3 cup (158 milliliter) heavy cream1 1/2 tablespoons (3/4 ounce; 21 grams) unsalted butter, at room temperature and cut into 3 piecesFULL RECIPE HERE ►► https://f52.co/2HvKha4CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
