Salted  Licorice & White chocolate Ganache
 

• Baker's note: To get that dreamy, airy texture in your ganache, use a high-quality white chocolate, such as one with 28 to 32% cocoa butter content. Something like Callebaut Velvet 32% is a solid pick for melt-in-your-mouth perfection as this white chocolate is one of the the silkiest, creamiest not to sweet white chocolate it gives  a rich mouthfeel that never ever becomes too heavy when making this  ganache. Avoid using Valrhona 35% or any chocolate with more than 32% cocoa solids, as it thickens the ganache too much, making it grainy and hard to spread.
   
• Coarsely chop the 300-gram white chocolate; a serrated knife is best for the job. Be sure that your white chocolate contains cocoa butter; otherwise, it isn't really related to chocolate at all and won't whip up. The key to that irresistible creaminess lies in the cocoa butter content of the white chocolate. Aim for a high-quality white chocolate such as Callebaut 28 to 32% for a ganache that's smooth, rich, and full of flavor. 
   
• Place the chopped white chocolate into a heat-proof glass such as a high-measuring mug and set aside for now.
   
• Add 1 or two tablespoons salt licorice powder and 500-gram heavy cream into a medium saucepan, give it a quick whisk and warm the cream over medium heat until just to a boil, about 65-70°C (149-158°F). It should never boil!
   
• Quickly pour the warm cream over the chopped white chocolate.
   
• Let the mixture sit for about 1 minute before stirring. Then stir slowly with a spatula until smooth in the middle and emulsify the cream and chocolate. The chocolate will often settle on the bottom of the bottom or the sides of the bowl, so make sure to scrape the side and the bottom to make sure it is all incorporated. 
   
• If you have an immersion blender or a stick blender, Emulsify with a hand blender until smooth.
   
• Pour the white licorice chocolate ganache into a clean container, and cover the top immediately with a plastic wrap pressed directly against the surface to prevent a skin from forming.
   
• Refrigerate ganache overnight to firm up and to deepen the licorice flavors.
   
• Bakers Note: The placement in your fridge matters more than you might think. The coldest parts of your fridge, often at the bottom or near the back, can cause the ganache to cool unevenly or too rapidly. This can lead to a texture that’s less than ideal when it's time to whip it, sometimes making it grainy or too firm to achieve that perfect, smooth consistency. For best results, aim to place your un-whipped ganache in the middle of the fridge where the temperature is more consistent and not as cold as the bottom. Also, be mindful of the fridge temperature—it should be cold, but not as cold as a freezer. An overly chilly fridge can cause the ganache to set too hard, potentially leading to a grainy texture. Allowing the ganache to set properly without becoming too hard. When the ganache has cooled gently to the right consistency, it whips up beautifully, creating that silky, luscious texture. 
   
• Unwhipped frosting can be stored in the refrigerator in an airtight container, with plastic wrap against the surface of the cream, for up to 5 days.
   
• Baker's Note: When whipping ganache, especially with white chocolate, it's crucial to remember it's better to underwhip than to overwhip. Overwhipped ganache can quickly become too thick, affecting its luxurious texture. Aim to whip the ganache to a slightly softer consistency than you might initially think is needed, as ganache tends to firm up after settling. This preparation is particularly important if you plan to use the ganache for piping on your cupcakes or spreading it on your cake later.
   
• Pour the ganache into a stand mixer fitted with the whisk attachment. Whip at medium speed until you reach soft medium peaks — this typically takes about 10 to 30 seconds. If your unwhipped ganache feels extremely cold when you take it out of the fridge—especially if the bottom or side of the container feels very cold—it's best to leave it at room temperature for about 20 minutes. Whipping a ganache mixture that is too cold (because your fridge might be too cold) can result in a grainy texture. This may extend the whipping time slightly beyond 30 seconds, so watch the mixture closely to achieve the perfect soft medium peaks.
   
• Use immediately or store in an airtight container with a plastic wrap pressed directly against the surface in the refrigerator for up to 3 to 5 days. No need to re-whip It stays soft and lovely.
   
• Use the ganache to fill your cookies and cakes on top of cupcakes, serve it as a mousse with fresh berries on top, and so much more.