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Heat the heavy cream until hot, but do not let it boil.
Pour the cream over the white chocolate and let it sit for 1 minute.
Stir until smooth and fully melted.
Add the softened butter and mix well or blend with an immersion blender.
Add the yogurt powder and mix until fully incorporated.
Cover with plastic wrap directly touching the ganache and refrigerate for 6–8 hours (preferably overnight).
Before using, let it sit at room temperature for a few minutes or whip lightly for a fluffier texture.