Perfect White Chocolate Drip

Every time you use this easy recipe and technique, you’ll have the ideal white chocolate ganache drip for your cake.

Ingredients

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

Instructions

1. Cake that has been frosted should be chilled.
2. Chocolate should be chopped into tiny bits.
3. Add heavy cream to a microwave-safe bowl.
4. Microwave for 20 seconds at a time, stirring after each interval, until the chocolate is completely melted.
5. Allow 15-30 minutes for the chocolate to melt, or until it reaches 85-95 degrees Fahrenheit.
6. Pour over the cake, spreading it out so it drips, or put it in a pastry or plastic bag with a medium tip and drip around the sides, then fill in the middle and smooth with a spatula.
7. Return to the refrigerator to chill until ready to decorate.

Source: Partylicious

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