Add white chocolate chips to a heat resistant bowl and set aside.

In a small pot, heat cream over low heat, stirring occasionally. Heat until just before boiling, bubbles will start to appear in the cream at the edge of the pot.

Remove the cream from the heat and pour over the chocolate chips. Let stand for 2-3 minutes and then stir until completely smooth.

Let the white chocolate ganache cool to room temperature. Cover then refrigerate until completely cooled. Use as desired or store in the refrigerator for up to two weeks.