Measure out your white chocolate into a medium-sized bowl.

In a heavy-bottomed saucepan bring heavy cream just to a simmer over medium heat. Pour the cream over the chocolate and allow to rest for a few minutes (approximately 5)

using a rubber spatula so as not to incorporate too much air, stir the cream and chocolate together until thoroughly combined. Add in the gel food coloring. Mix again, then allow the ganache to cool to the “ideal” temperature we mentioned above.