Chocolate Ganache For Drip Cakes
The perfect chocolate ganache consistency for drip cakes using semi-sweet chocolate, with ratios for white chocolate, dark chocolate, and milk chocolate included.
Ingredients
- 1 cup (185g) semi-sweet or milk chocolate chips, or a bar chopped up into bits
- 1 cup (240ml) heavy whipping cream
Instructions
- Place chocolate chips into a heat resistant bowl (glass or metal). If you’re starting with a chocolate bar, chop it into small pieces until they’re about the size of chocolate chips.
- In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to simmer. I always look for small bubbles forming around the edge and a soft simmer starting in the middle. When it's reached this point, pour the cream into your bowl of chocolate and let sit for about 30 seconds.
- Whisk it together until it’s uniform in consistency and there are no bits of chocolate left on your whisk. Cool ganache at room temperature for 10-20 minutes, or until the ganache itself is room temperature or slightly above.
Notes
Make ahead tip: this ganache can be made ahead and stored in the refrigerator in an airtight container for up to two weeks. When you’re ready to use it as a drip, microwave it in 10 second increments, stirring after every interval until your ganache is room temperature and uniform in consistency.
If you're using white chocolate: my favorite ratio is 3:1, meaning three parts white chocolate to one part heavy whipping cream. Here is my full recipe for white chocolate ganache.
If you're using dark chocolate: use a 1:1 ratio but add 2 extra Tbsp of heavy whipping cream. Since dark chocolate contains more cocoa solids, it tends to set harder and is prone to cracking if not balanced with more cream.