By using so much white chocolate the mixture will thicken as it cools. To make the perfect chocolate drip cake there are a few things you want to keep in mind. The ratio of white chocolate to heavy cream is super important in this recipe. To make a shiny silver metallic drip you ll actually need to drip the cake with melted white chocolate instead of ganache and paint on the silver color when the chocolate has hardened. Put the chocolate in a large mixing bowl.

To make your white chocolate ganache all you have to do is measure out 6 oz of white chocolate i prefer guittard white chocolate wafers but wilton candy melts will also work great. Pour the cream into a saucepan with the sugar and bring to a simmer stirring continuously until the sugar is melted. This allows you to create those beautiful perfect drips. Note that white chocolate and milk chocolate play by different rules. Whisk gently until white chocolate chips are melted and blended into the cream.

A ganache drip is great thing to put on cakes. Otherwise the resulting ganache will likely be too soft and runny. The second mistake i made was not letting the chocolate cool to the correct temperature. Use it to top chocolate eclairs or as a drizzle over dark chocolate covered strawberries. It should be about 85 95 degrees fahrenheit.

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It s the only way to get a metallic finish on a drip as there isn t a way to make the ganache metallic or paint on top of ganache it s too sticky for a flawless finish. After you have applied your icing or fondant cover the top. When creating a white chocolate or milk chocolate ganache drip you ll want to increase your ratio of chocolate to cream. Let cool until slightly thickened about 15 minutes. After i make my chocolate ganache i let it sit for about 10 15 minutes to thicken up just a bit before i use it for a drip cake.

Temperature of white chocolate ganache drip. Bring to the boil then quickly remove from the heat pour over the chocolate and whisk until smooth and glossy. Easy white chocolate ganache whipped white chocolate ganache easy chocolate ganache dark. For a ganache drip increase the ratio to 3 1. Since this recipe uses white chocolate and cream it is technically a white chocolate ganache.

Heat until just boiling. Some people say that a 4 1 ratio four times as much white chocolate as cream works but i prefer even less liquid for a drip. Just avoid using white chocolate. The temperature of your chocolate ganache determines how thick or thin it is. This easy ganache is simply made with cream and good quality white chocolate.

Add white chocolate chips. Add white chocolate chips. Heat until just boiling. Temperature of white chocolate ganache drip. It s the only way to get a metallic finish on a drip as there isn t a way to make the ganache metallic or paint on top of ganache it s too sticky for a flawless finish.

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This easy ganache is simply made with cream and good quality white chocolate. A ganache drip is great thing to put on cakes. To make your white chocolate ganache all you have to do is measure out 6 oz of white chocolate i prefer guittard white chocolate wafers but wilton candy melts will also work great. By using so much white chocolate the mixture will thicken as it cools.