Add this delightful chocolate drip to your favorite cakes, cookies, brownies and more! Developed by Auzerais Bellamy of Blondery.
20 Minutes
8 oz Guittard 66% Organic Semisweet Baking Wafers
2 oz European Butter (82% Butter Fat or more)
4 oz Heavy Cream
1 oz Inverted Sugar/Trimoline
Chop butter into small pieces and place over chocolate in medium size bowl. Note, butter should be room temperature. Add inverted sugar or trimoline. Bring heavy cream to a boil in a small saucepan. Pour over chocolate-butter mixture. Let sit for 1-2 minutes before mixing with a spatula. Transfer to a piping bag for frosting.
https://www.guittard.com/in-the-kitchen/recipe-print/blondery-ganache-cake-drip