White Chocolate Rum Ganache Glaze
- 2 cups heavy cream
- 1 12 ounce bag white chocolate chips
- 1 teaspoon rum extract
- Heat cream on stove and bring to a boil, stirring continuously. When it reaches a boil, add chocolate and stir until melted and smooth. It will thicken up a little as you stir. Add the rum extract. Serve warm or cold. If serving cold, go ahead and place in the refrigerator to cool off, but remember that it will thicken as it cools.