Chocolate Ganache Drips

How to add Chocolate Ganache Drips to a cake!

The two most important things about chocolate ganache drips are temperature and consistency.

To change the consistency, add cream to make the ganache thinner, and add chocolate to make the ganache thicker.

For temperature, I use a microwave-safe bottle and place it in the microwave for a few seconds to heat up the ganache. To cool it down, I either place it in the fridge for a few seconds or move it around for a bit until it cools a little.

Ingredients:

• 90g chocolate chips

• 90g heavy whipping cream

Instructions:

1. Heat heavy cream in sauce pan over stove until steaming. Make sure to keep stirring the cream.

2. Add in chocolate chips and stir until all the chocolate has melted.

3. Add ganache to microwave safe plastic bottle.

4. Try a test drip on a glass. Drip should stop half way and not be runny.

5. Slowly squirt out chocolate ganache onto a chilled cake.

6. Pour remaining over the top of the cake and spread evenly.

Tips:

• Place the cake in the freezer for about 10 minutes before adding the ganache.

• If the consistency of the ganache is too thin, add chocolate. If it is too thick, add cream.

• Use a microwave-safe bottle so you can pop it back in the microwave if the ganache cools down too much.

Here is a video of me adding chocolate ganache drips to a cake in real-time:

And there you have it! All my tips and tricks to achieve the yummiest chocolate ganache drips!

If you give this a try, please leave a comment down below or tag me!

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Till next time my sugar plum family!