White chocolate ganache for drip cakes
The best white chocolate ganache recipe for drip cake with step by step guide. Easy to make runny chocolate ganache and reliable recipe to use for drip cakes, cake decorating or drizzling on puddings.
Equipment
- bowl
- mixing spatula
- spoon
- thermometer optional
- pipping bag optional
Ingredients
- 100 ml double cream 1/2 cup
- 250 grams white chocolate 1 1/2 cup
- flavouring optional
- colouring optional
Instructions
- Chop the white chocolate bar in to smaller pieces and place in the suitable bowl. There is no need to heat the white chocolate.
- Bring the double cream to boil
- Pour over the white chocolate, but don't stir
- Let the cream to melt the white chocolate (this might take a few minutes)
- Stir gently (when nearly cold) until the double cream is mixed in.
- Add colour or flavour if using and gently stir in
- Use this runny white chocolate ganache to drip over your cake (sides first then the middle of the cake). You might like to use a pipping bag or use a spoon.
- Any leftovers can be used for drizzling on puddings, ice-creams, pancakes.
- Keep any leftovers (in airtight container) in the fridge for up to 7 days.
Notes
This white chocolate ganache recipe is enough to cover 6 inch round cake