White Chocolate Drip
Use this easy ganache recipe to make the perfect White Chocolate Drip Cake.
Servings: 10
Ingredients
- 1 cup (190g) white chocolate chips or chopped chocolate
- 4 to 6 tablespoon heavy cream
- ½ teaspoon brilliant white gel food coloring
Instructions
- Chop up the white chocolate chips into small pieces and place in a heat safe bowl.
- Microwave the cream or heat on the stove until very warm to the touch, 45 to 60 seconds.
- Pour 4 tablespoons of warm cream over the white chocolate chips and let stand for 30 seconds. Whisk to combine and melt the white chocolate.
- If there are pieces of white chocolate that did not melt, gently reheat. You can microwave at half power for 5 to 10 seconds at a time or place the ganache in a heat-safe bowl over a saucepan of simmering water to create a double boiler.
- Add the brilliant white gel food coloring and whisk to combine.
- Check the temperature and consistency of the ganache. It should be fluid but not warm. If the ganache is super thick, add the remaining cream, a tablespoon at a time. Use immediately once at the correct temperature/texture.
Notes
If the ganache is super thick, add the remaining cream, a tablespoon at a time.
Do not refrigerate to cool the ganache faster.