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  • Writer's pictureSam

2-INGREDIENT CHOCOLATE DRIP


I was tasked with making a simple vanilla cake but with a chocolate drip! I had actually never made it but its simple, delicious and adds the perfect creamy texture to any cake.


INGREDIENTS

6 oz. Semi-Sweet Chocolate Chips

½ cup Heavy Whipping Cream


INSTRUCTIONS
  1. Add the chocolate chips to a medium sized bowl and set aside.

  2. Add the heavy whipping cream to a microwave safe measuring cup and heat for about 1 minute, keeping an eye on it. If it heats up too much, it’ll end up everywhere. Remove from the microwave just before it bubbles up.

  3. Immediately pour the heavy cream over the chocolate chips and allow to sit for a couple minutes.

  4. Gently stir the cream and chocolate together until they come together to a smooth consistency. Try not to whisk too vigorously, which can add air bubbles to the ganache.

  5. Allow ganache to cool for about 10 minutes before using. It will fully set over time, so don't wait too long. You also don't want to do it too soon, because it may melt your frosting.



 



Add the chocolate chips to a medium sized bowl and set aside.


Add the heavy whipping cream to a microwave safe measuring cup and heat for about 1 minute, keeping an eye on it. If it heats up too much, it’ll end up everywhere. Remove from the microwave just before it bubbles up.


Immediately pour the heavy cream over the chocolate chips and allow to sit for a couple minutes.


Gently stir the cream and chocolate together until they come together to a smooth consistency. Try not to whisk too vigorously, which can add air bubbles to the ganache.



Allow ganache to cool for about 10 minutes before using. It will fully set over time, so don't wait too long. You also don't want to do it too soon, because it may melt your frosting.




You want the consistency to be just right in order for it to drip but not melt off. Slowly pour over the top of your cake and spread so it drip off the sides. You can also add more to the sides if needed. Let it drip naturally and allow gravity to do all the work, or else it will look unnatural.



If it gets to thick and won't drip, just microwave your chocolate for about 10 seconds. Once its set it will last out of the fridge and not melt again.


I really hope you enjoy this simple but decadent touch to any baked treat!


If you plan on saving this recipe for later via Pinterest, feel free to use this image!


Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!


A video is up on my Pinterest and Instagram of the recipe in full.

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