Place the finely chopped white chocolate into a heat-resistant bowl.

Heat the heavy cream in a small saucepan over medium-high heat until it just begins to simmer, with small bubbles forming around the edge.

Pour the hot cream over the chopped white chocolate, ensuring all the chocolate is covered.

Let the mixture sit for a minute to allow the chocolate to soften, then whisk until the ganache is smooth and all the chocolate has melted.

Allow the ganache to cool at room temperature until it reaches a slightly warm, pourable consistency, suitable for dripping on cakes.