Step #4 – Cover & Rest – Cover the whole bowl with plastic wrap and let sit for 2 minutes. The plastic wrap helps trap the heat. Step #5 – Stir to combine – Using a spatula, begin to stir the ganache from the center, slowly working your way outwards. Do not stir too quickly or vigorously. Place the milk and the heavy cream in a small pan. Cut the butter into small cubes and keep it at room temperature. 2. Make the dark chocolate ganache: Bring the cream and milk to a light simmer and pour over the chopped chocolate; Let the mixture sit for about 2 minutes. Making the best chocolate ganache takes more than just chocolate and cream. It's about the ratios (an intimidating word I know), temperatures and the type of Stir with a spatula to avoid unnecessary bubbles in the chocolate. Use a shallow bowl to cool the ganache, it will go faster. The ganache is ready to be whipped when it thickens like this. Pour the ganache into a mixing bowl with the whisk attachment. Whip carefully! 1-3 minutes depending on the strength of your mixer. 3. Italian Meringue Buttercream. Italian meringue buttercream or Italian buttercream is a cubed butter meringue frosting. It is a staple in the cake-baking industry because it is less prone to melting in warmer climates. The taste and texture make it a go-to option for bakers catering upscale events. How to make a white chocolate ganache drip. The traditional way of making a ganache is to heat the cream until it is about to boil and then pour it over the chocolate and let it sit for about 5 minutes. The cream softens the chocolate which you can then whisk and combine together to make ganache. Pour the hot cream over the chocolate, and let the mixture rest for 5 minutes. This gives the cream a chance to soften the chocolate. Stir together the cream and chocolate; it'll look like a gloppy mess, and you'll despair of it ever becoming smooth. Don't worry; it's supposed to look like this. Cornstarch is used to thicken sauces and gravies because it thickens liquids. To thicken melted chocolate, mix 1/4 cup of cornstarch with 2 tablespoons of cold water. Stir until smooth. Add the mixture to the melted chocolate and stir well. Let stand for 5 minutes. Pour into desired mold and refrigerate until firm. Qf6aC7.