I use Ghirardelli wafers and weigh them using a kitchen scale. For example, for an
8” round cake I typically weigh 6 oz. melting wafers and then weigh out heavy
whipping cream. In this example, 3 oz. of heavy cream.
Heat heavy cream in microwave until its boiling and rising. Pour over wafers and
let sit for a minute, then stir.
Continue to stir until the chocolate is entirely melted. If there are stubborn, small
chunks, place back in mic for TEN SECOND intervals, stirring after each. It is
SUPER EASY to burn this, so be mindful.
Once completely melted, add in white coloring or else your drips are likely to be
transparent depending on the chocolate wafers used.
If you want white drips, stop here. If you want a colored drip, proceed to adding
your desired color a drop at a time.
Let sit for a short amount of time (there is no set time, as everyone’s climate is
different, our room temperatures are all different, and everyone is working under
different circumstances). The smaller the amount of the batch you make, the
quicker it sets
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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