Chocolate Ganache Drip
- 1 cup semi-sweet chocolate chips
- ⅓ cup heavy whipping cream
- Place the chocolate into a medium-sized bowl and set aside.
- In a small saucepan, heat the heavy cream until it just begins to boil with tiny bubbles around the edges.
- Pour the heavy cream over the chocolate and let it sit for 1 minute.
- Using a whisk, mix together the chocolate and cream until it's fully blended.
- Let the ganache cool to room temperature for about 15 minutes before creating the drip onto the cake.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/girl-scout-cookie-samoa-cake/
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