Perfect White Chocolate Drip

White chocolate ganache drip has plagued me for awhile. My first time making it I used way too much cream. It  ends up that a regular chocolate drip and a white chocolate drip are totally different and for white chocolate, you need a much smaller amount of cream.  While a normal chocolate drip recipe is a 1 to 1 ratio of chocolate and cream, white chocolate drip is typically 1 part cream to about 2 or even 3 parts chocolate. 

The second mistake I made was not letting the chocolate cool to the correct temperature. It should be about 85-95 degrees Fahrenheit.  This can take 15-30 minutes to cool down. I highly recommend an instant read thermometer to get it just right. Side note: this is one of my favorite kitchen tools – they’re cheap and use can use them for anything from candy making to cooking meat to the perfect temp!

2 tbsp white chocolate chips finely chopped
1/2 cup 100 g candy melts, chopped
3 tbsp heavy cream 43 g

Chill frosted cake
Chop the chocolate into small pieces
Add to microwave safe bowl and add heavy cream
Microwave for 20 second intervals, stirring in between each interval, until all the chocolate is melted.
Once melted, let sit for 15-30 minutes, until it reaches 85-95 degrees fahrenheit
Either pour over cake, spreading towards the outside of the cake so it drips or add to a pastry or plastic bag with a medium trip and drip around the edges, then fill in the center and smooth with a spatula.
Put back in the fridge to chill until ready to finish decorating.

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