200 g white chocolate, chopped
½ cup thickened cream
12 fresh sugar donuts
6 medium-size white and red candy canes
- Place the chocolate into a heatproof bowl and set aside. Heat the cream in a small saucepan until it just comes to the boil. Immediately pour it over the chocolate and stand for 4-5 min before stirring until smooth.
- Place the ganache into the fridge for 45 min stirring once or twice. Remove and, using a metal spoon, vigorously stir until ganache thickens and becomes spreadable.
- Line a tray big enough to hold all the donuts with baking paper. Spread approx 1 heaped tablespoon of ganache over the top of each donut to cover. Sprinkle with crushed candy canes and set aside on tray until ready to serve.