This white chocolate ganache can be used for cake, cupcakes, truffles, or any delicious treat you make that you need to add a little gooey goodness to.
Place the white chocolate, heavy cream and vanilla extract in a metal bowl.
Place the bowl over a pot with simmering water (to melt using a double-boiler style) and mix until smooth and creamy.
Remove from heat. Continue mixing until you get a silky texture.
Serve as a dip with strawberries or other fresh fruits. Ganache can also be used as a cake or macaron filling. Pour it over cakes, cookies, brownies, cupcakes, ice cream, waffles etc.
Notes
If you're using the ganache for dipping, you can keep it warm in a fondue pot or mini food warmer.
You can store leftover ganache in the fridge for up to two to three weeks. You can also freeze it for one month. Make sure you thaw it in the fridge.