Perfect Chocolate Drip
If you love chocolate drip on cakes and want to learn how to make it, read along for the recipe and all my tips. All you need is whipping cream and baking chocolate for this recipe. This chocolate drip recipe is the ultimate in simplicity, just heat up the whipping cream until it begins to simmer, then pour over chopped chocolates and stir together until completely melted. To give the drip an extra shine, you can add 1 teaspoon of butter or corn syrup. I prefer to make the drip using semi-sweet chocolate, so it has a deep and rich chocolate color which contrasts nicely with any cake I make. You can also make the drip from milk chocolate or white chocolate. If you want to know more about ganache, I have a full in-depth post about How to Make Chocolate Ganache.
For Dark Chocolate Drip
- 1/2 cup (75g) semi-sweet chocolate chips
- 1/4 cup (60ml) whipping cream
For White Chocolate Drip
- 1/2 cup (75g) white chocolate chips
- 4 tsp (20ml) whipping cream
- Heat the whipping cream in a heat-resistant bowl in the microwave or stove-top until it steams, around 1 minute.
- Remove from the heat and add the chocolate to the cream.
- Let it sit for a few seconds, and then stir until all the chocolate has melted.
- Add one teaspoon of corn syrup or butter to achieve a glossy shine to your drip.
- Let it cool completely before using it on the cake.
- Make sure the chocolate ganache has cooled to room temperature.
- Make sure your cake is chilled and the buttercream is cold to touch before applying the drip. That will slow down the chocolate while going down the cake's sides.
- White chocolate drip is translucent with a yellow tone. Add a few drops of white gel food coloring to the drip and mix to make it white.
- You can use a spoon or piping bag with a small cut at the tip to drizzle the ganache on the sides of the cake.
- Test the drip on the side of a bowl to check the speed at which the chocolate is falling.
- Start with the sides of the cake first, and then fill the top with the ganache.
- Work quickly on the top as the cool cake sets the chocolate fast.
- Make-ahead tip: You can store the chocolate ganache in the fridge for two weeks or freezer for three months. When you’re ready to use it as a drip, microwave it in 10-second increments, stirring after every interval until your ganache reaches the right consistency. Then make sure to bring it back to room temperature.