I'm wondering if anyone can provide me with a good recipe for a white chocolate ganache that is pourable rather than spreadable or whipped? If we're being technical, I think this is probably more accurately a glaze than a ganache. I have a recipe for a dark chocolate poured ganache/glaze that I love, but am pretty sure that I can't substitute the white chocolate for dark chocolate on a 1:1 basis given the various chemical differences between the two and the fact that they'll likely react to cream differently. The dark chocolate recipe I have is dark chocolate, cream, corn syrup, and butter (3lbs. chocolate, 1 quart cream, 1/2 cup light corn syrup, 2 1/2 sticks butter). The cream, corn syrup, and butter are heated together until they reach a low boil. The chocolate is melted in a double boiler, and, once fully melted, is mixed with the cream. The mixture cools for about an hour, and is then poured over the cake. The end result is a glossy, rich, delicious coating that is smooth and which hardens slightly (though never to a "snap" upon cooling fully).
This is exactly what I want, except I need it to be white as opposed to dark brown/black. Any suggestions for how I should change the ratio of the ingredients in order to get this? I'm assuming the only the amounts of chocolate and cream will need to be modified, but perhaps the quantities of corn syrup and butter will need to be modified too. While I realize that a poured fondant would look similar to the poured white chocolate glaze/ganache that I'm asking about, this iganache is really what I'm hoping to go with taste-wise. Thanks in advance!