White Chocolate Ganache
Makes about 1½ cups
  • 8 ounces (225 grams) white chocolate, chopped
  • ½ cup (120 grams) heavy whipping cream
  1. Place chocolate in a medium heatproof bowl.
  2. In a small saucepan, bring cream to a boil over medium heat. Pour hot cream over chocolate. Let stand for 1 minute; whisk until smooth. Let cool until slightly thickened, 3 to 5 minutes.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/pistachio-apricot-cake/