This dripping chocolate is very versatile and this can be cooled further to be a thick ganache for icing cake.


  • 75ml whipping cream
  • 75g dark chocolate drops
  • additional to adjust drip consistency


  1. Place chocolate in a bowl.
  2. Heat cream until simmering but not boiling.
  3. Pour the hot cream into the bowl of chocolate and leave for a minute.
  4. Stir through to melt the chocolate.
  5. Allow the ganache to cool to dripping consistency, adding additional cream if necessary.
  6. Drip the chocolate over the cake with set mousse.
  7. Decorate with desired fruits.