I made home made truffles a few weeks ago, and I'd like to try another batchMy problem is that, whilst the dark chocolate ganache turned out beautifully, the white chocolate ganache was rather runny, and never really achieved the right texture for rollingI know that white chocolate has a higher oil content and that's probably why this happenedWhat can I do to ensure my next batch of white chocolate ganache is successful?Here are the measurements I used - again - this was perfect for the dark chocolate(for 12 truffles)1/4 Cup Whipping cream1 Tbsp Butter1/2 tsp Sugar syrup4 oz (110 g) Finely-chopped chocolate
