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Why I Love This Recipe
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.
Ingredients You'll Need
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)