Difficulty level: Beginner
Want to fool your friends into thinking you’re a total pro? Top your cake with a ganache drip. It’s delicious, it’s super easy to make, and it achieves that expensive ‘undone’ look that we all strive for – both in cake and in life.
xx
Lisa
The 1:3 ratio of cream to chocolate yields the perfect drip consistency
INGREDIENTS:
1 cup white, dark, or semi-sweet, or milk chocolate chips
1/3 cup heavy cream
Gel food coloring (optional – for use with white chocolate)
DIRECTIONS:
For a white or colored ganache:
Place 1 cup of white chocolate chips in a heat-proof bowl.
Bring 1/3 cup of heavy cream to a simmer in a saucepan.
Pour the simmered cream over the white chocolate chips and cover to trap heat until chocolate chips melt completely, about 3-4 minutes.
Uncover the bowl and stir chocolate and cream together until smooth. Add the gel food coloring of choice until you achieve the desired effect.
Allow ganache to cool to room temperature, then transfer to a plastic squeeze bottle. Ganache will keep unrefrigerated for 2 days, or in the refrigerator for up to one month. If you refrigerate your ganache, you’ll have to warm it up in the microwave for about 30-40 seconds and then let it come to room temp again before using to decorate.
For a classic chocolate ganache:
Follow the directions above, using semi-sweet, milk chocolate, or dark chocolate chips instead of white ones. Skip the food coloring – it won’t show up in a darker chocolate.