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image of chocolate ganache drips being added to a chocolate drip cake using a plastic bottle
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4.86 from 63 rating

Chocolate Drip Recipe

My chocolate drip recipe uses just two ingredients and comes together in about 5 minutes! It's so easy to make and is such a fun way to decorate a cake.
Prep Time4 minutes
Cook Time1 minute
Additional Time5 minutes
Total Time10 minutes
Course: Cakes
Cuisine: American
Servings: 12 Tbsp
Calories: 60kcal
Author: Chelsey White

Ingredients

Chocolate Drip Recipe

Instructions

  • Place 1/2 cup milk chocolate chips in a heatproof bowl and set aside.
  • Heat 1/3 cup of heavy cream in a heatproof bowl in the microwave until it's steaming and just starting to bubble (takes about 45 seconds in my microwave).
  • If you don’t have a microwave or prefer to use the stove top, you can heat the cream over medium heat in a pan until it begins to simmer. Remove from heat.
  • Gently pour the heavy cream over the chocolate chips, making sure they are covered with cream. Allow the mixture to sit for 1-2 minutes.
  • Stir slowly until the cream and chocolate are fully combined and the ganache is silky smooth. Pour into a plastic squirt bottle to easily add drips to a cake. If you don’t have any plastic bottles on hand, you can also use a spoon to drizzle it over cakes.
  • Let the mixture cool for about 10 minutes, or until it's just slightly warm to the touch.
  • Make a test drip on the back of the cake to check the consistency of your ganache. If the test drip seems too thick, try heating up the ganache for 5-10 additional seconds in the microwave. If the mixture seems too thin, allow it to cool a bit longer, then try another test drip.
  • Once the test drip looks how you want it to, add the ganache around the sides of the cake and top of the cake if desired. The drips should set on the cold cake, but you can also pop the cake in the freezer to help lock the drips in place.

Video

Notes

 
Yield: This recipe makes 3/4 of a cup or 12 Tablespoons of ganache, which is enough to decorate two 8-inch layer cakes.
 

Additional Tips for Making the Best Chocolate Drip

  • Use this drip recipe on any type of buttercream cake as long as it's chilled.
  • I prefer using Ghirardelli milk chocolate chips, but any milk chocolate chip (or finely chopped milk chocolate bar) will work.
  • If you want to use dark chocolate, add an additional Tablespoon of heavy cream to give the ganache the right consistency.
  • Chocolate candy melts cannot be swapped for the chocolate in this recipe! They are not interchangeable.
  • Be sure you use heavy cream or heavy whipping cream! You need the high-fat content to create the right consistency in this recipe. 
  • To make colorful drips on a cake, use my white chocolate ganache drip recipe.
 

Making This Chocolate Drip Recipe in Advance & Storage Tips

Make this chocolate drip recipe ahead of time or save leftovers! Once it's made, wrap the bowl with plastic wrap or cover the top of the plastic bottle and store it in the fridge for up to 3 weeks.
To use chilled ganache, heat the bottle or bowl in the microwave for 10-second intervals until it reaches the right consistency.
Use leftover ganache to top cupcakes, cookies, or even ice cream!

Nutrition

Serving: 12Tbsp | Calories: 60kcal | Carbohydrates: 5g | Protein: 0.2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 2mg | Potassium: 28mg | Sugar: 4g | Vitamin A: 97IU | Vitamin C: 0.04mg | Calcium: 10mg | Iron: 0.01mg