Are you talking about actually piping using ganache? Ganache generally isn't used for piping. If you need to pipe with chocolate, you can melt some quality chocolate chips (I use Callebaut) over a "double boiler". I've also used the higher quality Wilton Candy Melts and that worked fine. Let it cool slightly before using.
Hi Nernan,
I am not sure what kind of piping you need to do but I used this recipe to frost(when warm) and decorate(cooled) cupcakes. it set up nicely.
3/4 pounds (12oz) semi sweet chocolate
1/2 cup plus 2 tbsp heavy cream
1/4 cup milk
2 tbsp unsalted butter
Place chocolate in a bowl. combine heavy cream, milk and butter in a saucepan over medium heat. When the mixture begins to boil, remove from heat and pour mixture over the chocolate pieces and let sit for 3 minutes. whisk it until smooth.
For firm piping leave it at room temperature to thicken or put in fridge for about 30min
Hope this helps
Claire
Or, if you just want to make a firm ganache, it's just a matter of incorporating air and cooling it down.
The ganache recipe I use is simple but very versatile.
Equal parts chocolate and heavy cream, with a little unsalted butter to taste. For example:
1 lb. dark chocolate chips
16 oz. heavy cream
4 Tbs. unsalted butter
Scald the heavy cream, then pour into the chocolate. Allow the cream to melt the chocolate.
(If you want to use this as a pourable ganache, also add a little corn syrup -- 2 Tbsp. if you're using the amounts above, then whisk until well incorporated, but you don't whisk in too much air or you'll get bubbles. Then you can pour it over your crumb-coated cake, etc.)
For a spreadable/pipeable ganache, whisk with an electric mixer, preferably a KA because it can take a long time. I was required to this by hand when I was in school, but it was very painful 
. The key here is to incorporate a LOT of air -- otherwise, it will be rock solid and unspreadable. You may need to periodically place the bowl over an ice bath or place in the fridge to firm up slightly.
If it gets too firm to use, re-melt it over a hot water bath and repeat the mixing process. I put leftover ganache in the freezer, then make it usuable again this way.
For the dark chocolate ganache on this cake which we also piped with I made it like this.
Melt 600gr dark chocolate then slowly whisk in the 400mls cream.
We poured it while it was warm.
Allowed the rest to cool and used it for piping.
THe others photos of this cake are in the gallery if you want to see.
Ganache is great for piping!
I used Cheftaz's ganache recipe:
http://cakecentral.com/cake_recipe-2116-0-Chocolate-Ganache-1.html
I chilled it one hour, per the instructions, then used it for piping on this cake:
HollyPj.....i use a simple recipe for ganache for my cheesecakes....1 cup chocolate chips to 1/2 cup whipping cream
but i am going to try the recipe you use......and since i have never made white chocoate ganache...( this may be a stupid question).... does the butter and the sugar go in with the white chocoate>>> 
thanks....Donna
Hi folks. For the white chocolate ganache as per the recipe http://www.cakecentral.com/cake_recipe-2116-0-Chocolate-Ganache-1.html
I omit the sugar. Simply because it is sweeter than the dark chocolate I use. I do still add the butter because I love the shine it gives
So this is what I use for white chocolate ganache
White chocolate use nearly double the chocolate to cream
240 ml cream
455 g white chocolate
1.5 tbls unsalted butter
Method the same just omitting the sugar
Enjoy
p.s HollyPJ-- Can't see that cake enough times with the finished ganache piped on. It is great. Thank You
Traditional ganache is just chocolate (can be white, dark or milk) and cream mixed together at the right time, occassionally butter is added for a change in consistency. If using the right chocolate and cream there is absolutely no need for the sugar.... what purpose does it serve?
I am a little puzzled.
A really good bittersweet chocolate is delicious but can be too bitter for children. Adding the sugar takes some of the bitter out hence making it delicious even for kids Using a bittersweet chocolate and adding a small amount of sugar is like using semi-sweet chocolate to the kids tastes. I like bittersweet but the kids like semi so now I have created the best of both worlds!!!! 
and cream mixed together at the right time
HUH????
Butter is added to keep the ganache shiny even after refrigeration. Make 2 batches--1 with butter and 1 without...refrigerate til set and then take them out and see which one looks the best
mine always stays gloosy even after setting and refrigeration!!
The reason I said "at the right time" is that many people throw it all in together which can often cause a problem with the chocolate. So it is best to melt the chooclate first and then slowly whisk in the cream.
If using DARK, WHITE OR MILK buds they are never bitter !
mine always stays gloosy even after setting and refrigeration!!
The reason I said "at the right time" is that many people throw it all in together which can often cause a problem with the chocolate. So it is best to melt the chooclate first and then slowly whisk in the cream.
If using DARK, WHITE OR MILK buds they are never bitter !
I'm glad yours stays glossy. Could be because 
you use the "buds" I can't speak for them cuz I have never ever used them. I have only used large slabs of "Callebaut." "real chcolate". Sorry but I must disagree with your method (at least with real chocolate) don't know about buds.
It's best to heat cream and butter and sugar (if using) to boiling and then pour over the chocolate and let stand. Then slowly stir from centre of bowl outwards.
Doesn't matter anyway because "what works for one doesn't always for for all"
just wanted to say that i now have a new found respect for those of you who can actually make roses out of ganache 
.....allllllllllll afternoon i have been trying.......i either would have it too stiff or too soft..........up until this point all i had used ganache for was to have a border around my chocoloate cheesecake .......
i have given up for the day 
....but will try again....(but not with that chocolate....it lies at the bottom of my trash can......... 
frustration finally set in) 
i'm sure its like everything else..practice is needed.........and i'm too stubborn not to try again.....but i sure do admire those of you who can already do it!!!!! Donna
I started using CHEFTAZ's recipe for pipable ganache and have been VERY happy with it. I make ice cream cakes. It holds up well in the freezer...it doesn't discolor.
Cheftaz...question for you. I've been using semi sweet chocolate and find it to be very rich. Great for piping, however, I'm thinking about trying a milk chocolate. I'm looking for something "a little less intense" for the overall icing on the cake. Your ganache, in my borders, really enhances the cake, but I'm on the search for a mild chocolate ganache icing. Right now, I'm making a ganache with the Wilton melts for the cake. Then, of course, your pipable ganache borders. In your experience, what kind of chocolate would you recommend in a ganache for the cake to lessen the intensity a little?
thanks
Pam
I started using CHEFTAZ's recipe for pipable ganache and have been VERY happy with it.
Thank you and am glad you are VERY happy with it.
In your experience, what kind of chocolate would you recommend in a ganache for the cake to lessen the intensity a little?
That will definitely be less intense. It will give it more of a candy bar style chocolate flavour. I can't remember the proportions I use for milk chocolate but I believe it was somewhere between the "dark and white" chocolate amounts and you don't need the sugar with milk chocolate. Good luck and let me know how you made out with it
Hi Cheftaz, quick question what is your Chocolate ganache recipe? I tried to go to the link but it says it cannot be found.
AThose two chocolate cakes look absolutely scrumptious!!! I would love to have a slice
AI thought I would bump this thread up to post the right link: http://cakecentral.com/a/chocolate-ganache-1
I was looking for a "pipeable" ganache for some cupcakes I need to make and this was the first thread that came up.
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