• Cooking Time: 8hrs.-overnight
• Preparation Time: 15-20 minutes
• 1/4 cup finely chopped fresh
• strawberries
• 3/4 cup heavy whipping cream
• 7 oz. white chocolate, very finely
• chopped

1. 1. Stir chopped strawberries into cream. Cover and refrigerate at least 8 hours or overnight.
2. 2.Strain cream, pressing gently on strawberry to release as much liquid as possible; Place white chocolate in medium bowl. bring cream to a simmer in small saucepan over medium heat; immediately pour over white chocolate. Stir until completely melted and smooth. Cool; cover and refrigerate at least 4 hours. (Ganache can be made 2 days ahead)
3. 3.Remove ganache from refrigerator. Check consistency: If it’s smooth and creamy, it can be used right away. If too fluid or too soft to spread without dripping, stir vigorously with a rubber spatula for a few seconds (ganache will remain soft) and return to refrigerator for a few minutes to stiffen slightly. Spread over cupcakes; garnish with strawberry.
4. *This recipe goes along with my miniture chocolate-strawberry cupcakes, as the frosting .

The Mini Chocolate- Strawberry Cupcakes, This recipe isn't out of a cookbook or another site for that matter, I came up with the recipe myself; This recipe is special to me, because it was a recipe I made for my daughter to take to her class and share with her class mates.