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