1. Warm cream in microwave and set aside. Melt white chocolate on a medium heat in the microwave. Start with one minute and keep reducing the time and stirring well in between until fully melted. 

2. Once your chocolate is completely melted make sure that it is cool to touch. It should not be warm at all. The same goes for your cream. Leave to cool further before combining if necessary. 

3. Once your cream and white chocolate is cool to touch, pour your cream and mix until fully combined. 

4. If you have any lumps, use a hand blender until smooth. Be careful not to use the blender too much as this can heat your ganache and cause it to split. Your ganache is now ready to use!

• If your ganache is thick and super shiny/greasy it is split and it will not set in your Frost Form. But do not panic as it is easily fixed. All you need to do is cool it down and give it a good mix until it becomes more fluid and less shiny/greasy. You can do this by leaving gin the fridge for 5-10 minutes or place over a bowl of ice. Be patient with it, it will eventually come together.
• Your cream must be 35%-40% fat content and must not be imitation cream like elmlea. You must use real chocolate, as any chocolate containing veg oil will not set. It must contain cocoa butter.
• However if you are planning on using the ganache in the next few days then we would advise keeping it in the fridge for guaranteed safety and bringing to room temperature before using.
• Ganache can last in the fridge for up to a week, please check used by dates on the cream to confirm this.