Felt bad that I led you down a path that didn't work. Here's all I did:
4 oz: Ghiradelli White Chocolate Bar
1 oz: heavy cream. (2 Tbl)
4:1 ratio
NOTE: This is different than a normal ganache ratio which I suggested. Usually it's 1:1...I don't know what difference white chocolate makes. I started with the usual ratio and had to add more white chocolate to get a "ganache-ish" consistency.
I microwaved the cream to boiling (didn't take long), then stirred in the broken white chocolate pieces until they melted. Didn't take long either.
Then I waited a bit for it to cool and rethicken and poured it over the rolls. It never hardened completely (like a dipping chocolate would) but I think it would definitely work for a bundt cake.
Remember: never add cold cream into warm chocolate if you want to thin it down further. Always heat the milk up first. You might risk seizing issues.
4 oz: Ghiradelli White Chocolate Bar
1 oz: heavy cream. (2 Tbl)
4:1 ratio
NOTE: This is different than a normal ganache ratio which I suggested. Usually it's 1:1...I don't know what difference white chocolate makes. I started with the usual ratio and had to add more white chocolate to get a "ganache-ish" consistency.
I microwaved the cream to boiling (didn't take long), then stirred in the broken white chocolate pieces until they melted. Didn't take long either.
Then I waited a bit for it to cool and rethicken and poured it over the rolls. It never hardened completely (like a dipping chocolate would) but I think it would definitely work for a bundt cake.
Remember: never add cold cream into warm chocolate if you want to thin it down further. Always heat the milk up first. You might risk seizing issues.