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White Chocolate Ganache Drip with Chocolate Covered Strawberries and Marshmallows
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5 from 24 votes

White Chocolate Ganache Drip

This simple recipe and technique will give you the perfect white chocolate ganache drip for your cake - every time! 
Prep Time5 mins
Cook Time5 mins
resting time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 1
Calories: 565kcal


  • 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.


  • Chop all of the chocolate into small pieces. If you don’t, it can sometimes take awhile to make sure it gets fully melted and incorporated into the cream.  If you have pieces of unmelted chocolate, you can use a plastic spatula to press against the side of bowl to break it down. Then, reheat until it’s all combined. You can also use a regular or immersion blender to mix if there are pieces of unmelted chocolate.  Then reheat for 10-15 seconds until smooth.
  • For a white chocolate drip, use a ratio of 1 part cream to at least 2 parts chocolate. I’ve gotten my best results with all or most of the chocolate being chocolate melts rather than white chocolate chips.
  • Be patient when letting the chocolate cool. It takes longer than you think, normally between 15-30 minutes to cool down to the right temperature.
  • Use a candy or instant read thermometer - this is key to getting the chocolate the right temperature. You want it between 85-95 degrees Fahrenheit.
  • Make sure the cake is cold. Keep it in the fridge and take it out right before you are going to add the drip. This helps slow the drip falling down the side of the cake.
  • To get the drips exactly how you want them, put the chocolate use a pastry or plastic bag with a medium size tip and drip around the edges of the cake, and then fill in the top.
  • This recipe is adapted from Preppy Kitchen


Serving: 1cake drip | Calories: 565kcal | Carbohydrates: 49g | Protein: 2g | Fat: 39g | Saturated Fat: 28g | Cholesterol: 67mg | Sodium: 94mg | Potassium: 85mg | Sugar: 48g | Vitamin A: 660IU | Calcium: 89mg