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If you use these proportions your semi sweet ganache pipes beautifully and has texture of truffles, but must refrigerate for at least 1 hour before piping

Chocolate Ganache 1

Ingredients

  • 8 oz (240ml) cream
    1 tbls butter (optional but makes it stay really shiny even after refrigerating)
    1 oz sugar
    12 oz (340 g)chocolate

    Footnote
    White chocolate use nearly double the chocolate to cream
    240 ml cream
    455 g white chocolate

Instructions

    Break chocolate into 1/2 oz pieces and place in stainless steel bowl

  1. Heat cream, butter and sugar to boiling. Pour over chocolate and let stand 5 minutes. Stir from center out until smooth. After refrigerating 1 hour then fill your piping bag
  2. Or use to ice your cake by pouring or spreading (allow to cool to room temp first)