MAKING

1. In a pan pour the heavy cream. Place it on medium heat and bring it to boil. Remove it from heat once it just begins to bubble on the sides (should not come to a boil).

2. Add the white chocolate chips, cover with a lid and let it sit for a few minutes or until the chocolate begins to melt.

3. Whisk it well till it turns thick and smooth. Let it cool completely (if faster cooling is desired, then put it in the fridge or in a bowl of cold water while whisking it).

4. Once cooled transfer it into a bowl and using and electric beater on high speed whip the ganache till it reaches the consistency of frosting.

SERVING

5. Use this frosting to frost dark chocolate cupcakes either by spreading, piping or just swirling the cupcake inverted in it. They can also be garnished with fondant.