Chocolate Ganache For Drip Cakes

The perfect chocolate ganache consistency for drip cakes using milk, semi-sweet, or dark chocolate. 


  • 1 cup (183g) chocolate chips (Milk, Semi-Sweet, or Dark) or a bar chopped up into bits
  • 1 cup (240ml) heavy whipping cream


  1. 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. 
  2. In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to boil. I always look for small bubbles forming around the edge and a soft boil starting in the middle. When you see that it’s just starting to boil, pour it into your bowl of chocolate and let sit for one minute. 
  3. Full instructions visit @sugarandsparrow

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