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Add chocolate chunks or chips to a large bowl.
Pour in the double or heavy cream.
Warm the white chocolate and cream for 30 seconds in the microwave and stir. Repeat this step until the mixture is smooth and liquid.
Leave the mixture to cool. Then cover the ganache with cling film and make sure the cling film touches the ganache to prevent air bubbles.
Refrigerate ganache for 2 hours or leave to cool at room temperature for 5-6 hours.
Then whisk for 2 minutes or until spreadable.
Start decorating!