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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.


  • 8 oz heavy whipping cream
  • 1 tbls butter (optional but makes it stay really shiny even after refrigerating)
  • 1 oz granulated sugar
  • 12 oz chocolate


  • Break chocolate into 1/2 oz pieces and place in stainless steel bowl
  • 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
  • Or use to ice your cake by pouring or spreading (allow to cool to room temp first)

Categories: Dessert  Ganache 
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