First, pour the heavy whipping cream into a saucepan over medium heat. Heat and occasionally stir the cream until right before it begins to boil.
Then, immediately remove the pan from the heat, and mix in the white chocolate chips with a silicone spatula or hand whisk. Continue to mix until the ganache reaches a smooth and even consistency.To make this step easier, let the hot cream sit on the white chocolate chips for a minute or 2 before mixing by hand.
Cover bowl with food plastic wrap and refrigerate for 3 hours.
Finally, let the ganache cool until it’s thick. Then drizzle the ganache over a dessert with a spoon, or store it in a squeeze bottle.