PURPLE CANDY MELTS RECIPES

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GANACHE DRIP RECIPE | MY CAKE SCHOOL



Ganache Drip Recipe | My Cake School image

This decadent and dramatic ganache drip recipe is SO easy to make! We love to add it to our cakes for an added wow factor (plus, it's delicious)!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 2

10 oz. (283g) Chocolate (Semi-sweet or Dark) We used Ghirardelli
10 oz. (283g) Heavy Cream

Steps:

  • Place your chocolate into a microwave safe bowl.
  • Pour heavy cream over the chocolate and place in the microwave for 1 minute. (Times may vary, see our note below).
  • Remove and stir. Microwave for 30 seconds more and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Stir until you've reached a silky smooth consistency.
  • *Microwave times may vary. If you are making a smaller amount of ganache, you will reduce the microwave time. If your chocolate hasn't melted after the 1 1/2 minutes recommended in the instructions, simply microwave in small 10-15 second increments until it has nearly completely melted. Let sit one minute, then stir until smooth.
  • The ganache will cool as it thickens. Cool for about 15-20 minutes or until you can pipe drips along the inside of your bowl and get the look that you are going for. (If the ganache is too warm, the drips will run all the way down. If they only drip part of the way down the bowl, it is ready. Some of this comes down to personal preference.)
  • I load my ganache into a disposable piping bag and snip the end away (start with a small hole, you can always make it larger).

GANACHE DRIP RECIPE | MY CAKE SCHOOL



Ganache Drip Recipe | My Cake School image

This decadent and dramatic ganache drip recipe is SO easy to make! We love to add it to our cakes for an added wow factor (plus, it's delicious)!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 2

10 oz. (283g) Chocolate (Semi-sweet or Dark) We used Ghirardelli
10 oz. (283g) Heavy Cream

Steps:

  • Place your chocolate into a microwave safe bowl.
  • Pour heavy cream over the chocolate and place in the microwave for 1 minute. (Times may vary, see our note below).
  • Remove and stir. Microwave for 30 seconds more and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Stir until you've reached a silky smooth consistency.
  • *Microwave times may vary. If you are making a smaller amount of ganache, you will reduce the microwave time. If your chocolate hasn't melted after the 1 1/2 minutes recommended in the instructions, simply microwave in small 10-15 second increments until it has nearly completely melted. Let sit one minute, then stir until smooth.
  • The ganache will cool as it thickens. Cool for about 15-20 minutes or until you can pipe drips along the inside of your bowl and get the look that you are going for. (If the ganache is too warm, the drips will run all the way down. If they only drip part of the way down the bowl, it is ready. Some of this comes down to personal preference.)
  • I load my ganache into a disposable piping bag and snip the end away (start with a small hole, you can always make it larger).





































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