White Chocolate Ganache

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Prep time: 30 minutes
Cool time: 30 minutes – 2 hours (depending on the thickness of drip you desire)

I remember my first drip cake like it was yesterday. I’m serious! It was a big day for me because drip cakes seemed so challenging and “advanced.” But then I found such a great, simple video and I’m sharing what I learned with you.

I love this recipe for many reasons. But one of the reasons is that most white drips call for chocolate melts and it’s very difficult to find nut and peanut allergy safe chocolate melts.  However, it’s pretty easy to find chocolate chips that are safe.  For my white chocolate, I always use Stop & Shop brand which is safe for our allergies. However, chocolate chips will not give you BRIGHT White ganache. This method is best used when coloring the product or you don’t mind an off-white drip.

Ingredients

  • 1 ½ cups of white chocolate chips
  • ½ cup of heavy cream (a milk product with less fat will NOT work well)
  • Gel Food Coloring

Directions

  1. Combine the chocolate and cream in a microwave safe bowl.
  2. Microwave for 30 second intervals; stirring really well after each time to get the ingredients to combine.
  3. Do approximately three 30 second intervals.
  4. After that – if you still see small white spots in your ganache – that is unmelted chocolate. Those spots will not color when you add your food coloring – so you need to keep melting until those spots are gone.
  5. After three 30 second intervals, then move to 10 second intervals until all your white spots are gone. This will prevent you from over-melting/burning.
  6. Once fully melted (all white spots are gone), add gel food coloring of your choice
  7. Add the ganache to a squeeze bottle and let it cool.
  8. Your cake must be COLD before using drip.
  9. The colder your drip, the fatter your drips.  The warmer your drip, the thinner and longer your drips will be.  You can adjust based on the look you are going for.
  10. You can refrigerate the ganache until you’re ready to use.  Either bring to room temperature or you can quickly microwave to bring it to desire temperature before use.

I love this recipe for many reasons. But one of the reasons is that most white drips call for chocolate melts and it’s very difficult to find nut and peanut allergy safe chocolate melts.  However, it’s pretty easy to find chocolate chips that are safe.  For my white chocolate, I always use Stop & Shop brand which is safe for our allergies. However, chocolate chips will not give you BRIGHT White ganache. This method is best used when coloring the product or you don’t mind an off-white drip.