Pink Chocolate Ganache Drip

Pink Chocolate Ganache Drip Sauce Cupcake Savvy

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Make your desserts pop with this vibrant pink chocolate ganache drip. This versatile sauce is perfect for drip cakes or drizzling over cupcakes and other treats. With just three ingredients, you can create a smooth and colorful ganache that adds a touch of fun to any dessert.

Prep Time 10

Total Time 10

Servings Cups

Calories 1438kcal

Author Fay Khoury

INGREDIENTS

150 g (5.3 oz) white chocolate
75 g (2.6 oz) heavy cream
2 drops (2 drops) AmeriColor Electric Pink Gel Paste or any color you like

INSTRUCTIONS

Heat the Cream: Warm the heavy cream over the stove until just below boiling point. Avoid boiling to prevent splitting.
Combine with Chocolate: Place white chocolate in a microwave-safe bowl. Pour the hot cream over the chocolate, ensuring all the chocolate is submerged. Let sit for 30 seconds to one minute, then stir until smooth.
Melt Remaining Lumps: If lumps remain, microwave for 30 seconds and stir. Repeat until the ganache is completely smooth and lump-free.
Add Color: Add 1-2 drops of the gel paste and stir well to combine.
Cool Before Using: Let the ganache cool for a few minutes before using it as a drip. This prevents it from melting buttercream on cakes.

NOTES

Cooling Time: For cake drips, allow the ganache to cool slightly before applying to prevent melting the buttercream.
Chilled Cakes: For buttercream-covered cakes, ensure the cake is fully chilled before applying the ganache drip.
Color Customization: Experiment with different gel paste colors to match your dessert theme.
Consistency Adjustment: If the ganache is too thick, add a small amount of warm cream. If too thin, let it cool further.

NUTRITION