White Chocolate Ganache

Have you ever looked at those drip cakes and thought, Oh wow! I wish I could do that. Well, you can. It’s a lot easier than you think to make one. But first you need to figure out what they are using for the drip, most likely, it’s a ganache. Ganache is extremely easy to make. Today, I’m going to share with you how I make our White Chocolate Ganache that I use in our Indulgent Hot Cocoa cake recipe. There are only two ingredients making this one of the easiest recipes we have on the site.

What you’ll need –

1/2 C Bright White Melting Chocolates – be sure to get bright white if you want a crisp white

3-4 TBSP Heavy Whipping Cream

1 Bottle

1 Microwave Safe Dish

1  Whisk

Combine the chocolate with heavy whipping cream in your microwave safe dish. Heat in microwave for 30-second intervals.  In between intervals, remove the dish and whisk/stir the mixture together.

You may need to add more chocolate to make it thicker or more cream to thin it out.

Let it cool for a few minutes before pouring it in the bottle.

Once at the perfect temperature, use the bottle to place the ganache on the edge of the top of the cake. It will drip down the cake creating that cake drip effect. If it runs down the side of your cake the ganache needs to cool a little longer or you can add more chocolate to it to cool it down faster and make it thicker.