Chocolate Drip Recipe

chocolate drip being piped onto a white cake with rainbow sprinkles

4.89 from 34 votes

How to make perfect chocolate drips whether it's dark, milk or white chocolate. It's all about the right ratio and temperatures.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: oz

Calories: 388kcal

Author: Liz Marek

Ingredients

Chocolate Drip

6 ounces semi-sweet chocolate or dark chocolate
4 ounces heavy whipping cream

For Milk Chocolate Drip

6 ounces milk chocolate
3 ounces heavy whipping cream

White Chocolate Drip

7 ounces white chocolate
3 ounces heavy whipping cream

US Customary - Metric

Instructions

Chocolate drip recipe

Add your cream to a medium sized saucepan over medium heat until it just begins to steam. Do not boil.
Place your chocolate into a heat proof bowl
Pour the hot cream over chocolate. Make sure the cream is completely covering the chocolate.
Let sit 5 minutes then whisk until smooth.
Let the chocolate drip cool until slightly warm to the touch before piping onto your CHILLED cake.

Video

Notes

1. Let the ganache cool before dripping

If the ganache is too hot, the chocolate drip will run all the way down the cake or melt your buttercream. Let it cool until it feels slightly warm but not hot before applying it.

2. Always drip onto a chilled cake

Place your frosted cake in the refrigerator for 20 minutes before applying the drip. A cold cake helps the chocolate set quickly and keeps the drips from running too far.

3. Test one drip first

Before decorating the entire cake, pipe one test drip on the side. If it runs too far, let the ganache cool longer. If it barely moves, warm it slightly or add a tiny bit more cream.

4. Use the correct chocolate ratio

Different chocolates require different amounts of cream.

Dark or semi-sweet chocolate: 6 oz chocolate + 4 oz cream
Milk chocolate: 6 oz chocolate + 3 oz cream
White chocolate: 6 oz chocolate + 2 oz cream

5. Fixing ganache consistency

If your chocolate drip is too thick, add a teaspoon of warm cream and stir until smooth.
If it is too thin, allow it to cool longer before using.

6. Best chocolate to use

Mini chocolate chips melt easily and work well for chocolate drip. Chopped chocolate bars will produce the smoothest and glossiest ganache.

7. Coloring white chocolate drip

White chocolate drip can be colored with gel food coloring. If the drip looks slightly transparent, add a tiny drop of white food coloring to make it more opaque.

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