White Chocolate Ganache
- 8 ounces (225 grams) white chocolate, chopped
- ½ cup (120 grams) heavy whipping cream
- Place chocolate in a medium heatproof bowl.
- 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://bakefromscratch.com/pistachio-apricot-cake/
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