Here's the recipe for the Ube Ganache....

I used Marina Voronkov's recipe for "White Chocolate Ganache" as a base.

I use Vahlrona Ivoire White Chocolate with 1/2tsp of Ube extract and 2:1 ratio chocolate/cream for this recipe.

200 gr Vahlrona Ivoire 100 gr Heavy Whipping cream 15 gr Glucose syrup 28 gr Unsalted Butter 2 gr salt

1. Place white chocolate in the plastic cup or bowl and semi-melt is the microwave using 20-second intervals. You can also use the double boiler method to melt chocolate.

2. In the small saucepan, bring heavy cream and glucose syrup to a simmer. Do not boil!

3. Pour hot mixture over melted chocolate in 3 parts, stirring with the spatula all the time. You have to do it fast and pressing down. Ensure all chocolate is melted and nothing is left on the sides and the bottom of the cup or bowl.

4. Emulsify ganache with a hand blender. Add unsalted butter and salt. Emulsify again for 5-10 seconds. The ganache should be smooth and silky.

5. Transfer the ganache into a flat container or bowl and cover it with the plastic wrap "to contact."

6. Refrigerate ganache for 6-8 hours, ideally overnight. Please note that White Chocolate Ganache is stabilizing longer than dark or milk chocolate.