Chocolate ganache drip is so quick and easy to make. The perfect final touch for any cake.
Dark Chocolate Chips
Heavy Cream (1/3 cup)
in a heat-proof bowl in the microwave for 45 seconds to 1 minute, until gently bubbling. If you don’t have a microwave or prefer to use the stovetop, you can heat the cream over medium heat in a pan until it begins to simmer. Remove from heat.
Gently pour the heavy cream over the
Dark Chocolate Chips (1/2 cup)
in a heatproof bowl, making sure they are covered with cream. Allow mixture to sit for 1-2 minutes.
Stir slowly until the cream and chocolate are fully combined, and the ganache is silky smooth. Set aside to cool for about 20 minutes (or place in the fridge for about 10 minutes), until the mixture is just slightly warm to the touch. Pour into plastic squirt bottles for easy application. If you don’t have any plastic bottles on hand, you can also use a spoon to drizzle over cakes.
You can make my chocolate drip recipe in advance, and store it in the fridge until you're ready to use it.
To get it back to the right consistency, heat the mixture in 15-second increments, or until it reaches the right viscosity. It should be slightly warmer than room temp, but not warm enough to melt the buttercream on your chilled cake.
Nutrition Per Serving
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