Description
This classic chocolate drip recipe creates a smooth and glossy ganache perfect for elegantly decorating cakes. Made with semi-sweet chocolate and heavy cream, the ganache is heated gently over the stovetop, then poured over a chilled cake to create beautiful drips that enhance any dessert. Ideal for topping 8 to 9 inch cakes, it delivers a rich chocolate flavor with a luscious, pourable consistency that sets just right.
Ingredients
Scale
Ganache Ingredients
- 1 cup semi-sweet chocolate chips or finely chopped semi-sweet chocolate
- 1/2 cup heavy cream
Instructions
- Prepare Chocolate: Place the chocolate chips or finely chopped semi-sweet chocolate in a heat-safe bowl, ensuring the pieces are small for even melting.
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to gently simmer. Do not allow it to boil to prevent scorching.
- Combine Cream and Chocolate: Pour the hot cream over the chocolate pieces in the bowl and let it sit undisturbed for 2 to 3 minutes to soften the chocolate thoroughly.
- Stir Ganache: Gently stir the mixture starting from the center moving outward until the mixture becomes smooth, glossy, and fully combined.
- Cool Ganache: Allow the ganache to cool for 10 to 15 minutes, stirring occasionally, until it thickens slightly but remains pourable.
- Apply Drip: Spoon or pour the ganache over a chilled cake, letting it drip naturally down the sides to create the desired decorative effect.
- Set Ganache: Let the chocolate drip set firmly before serving to ensure clean drips and a polished look.
Notes
- For a thicker drip, increase chocolate to 3/4 cup while keeping cream at 1/2 cup.
- For a thinner drip consistency, add 1 to 2 teaspoons of warm cream to the ganache gradually.
- Always apply the drip to a cold cake to control the flow and prevent excessive melting or spreading.
