White Chocolate Ganache Drips

If you haven’t already, make sure you check out my post on dark/milk chocolate ganache drips! I won’t be mentioning all the details in this post, just the main differences.

White chocolate has a lower melting point than milk or dark chocolate, meaning it will melt a lot faster. I use less cream when I make white chocolate drips compared to dark chocolate drips.

For milk/dark chocolate drips, I use a 1:1 ratio of chocolate to cream. For white chocolate drips, I use a 3:1 ratio of chocolate to cream. That is 3 times more chocolate than cream.

Make sure you also do a test drip either on a glass or the side of your cake so you can double-check the consistency of your ganache!

Ingredients

- 90g of white chocolate chips

- 30g of heavy cream

Instructions

1. Measure out 90g of white chocolate chips in a large bowl.

2. Heat up 30g of heavy cream until it is steaming. Do not boil.

3. Pout the hot heavy cream over the white chocolate chips.

4. Mix the chocolate chips with the heavy cream until the chips are completely melted.

5. Pour the ganache into either a plastic bottle or a piping bag to drip over your cake! You can also simply use a spoon to push the ganache over the edge of the cake.

Chocolate ganache drips (white or dark) are all about ratios, temperature, and consistency. Master all 3 and you will be an expert on chocolate ganache drips!

Thank you for reading!