Step 1

Break the white chocolate into small squares and place in a heatproof bowl

Step 2

Gently heat the cream in a small pan over a low heat, stirring constantly

Step 3

When the cream is hot to touch, but before it boils, remove it from the heat and pour it over the white chocolate

Step 4

Stir until the chocolate has completely melted

Step 5

If you are colouring your ganache, stir in the colour now, a little at a time until it reaches the desired shade

Step 6

If you are using your ganache to make truffles, set it in the fridge overnight. To drip, or cover a cake, leave to cool on the side for 10-15 minutes before using.