Piping Ganache

Ganache is a combination of chocolate and cream. I have stabilised mine with butter but I often omit this step altogether. For thinner ganache, use a 1:1 ratio of chocolate to cream. For thick ganache to cover cakes in, use a 2:1 ratio. For whipping ganache, you can use a 0.7:1 to 1:1 ratio.


  • 150gr dark chocolate
  • 100gr heavy cream (30-35%)
  • 40gr soft unsalted butter


Combine the chocolate and cream in a bowl and place this in the microwave. Stir every 30 seconds, until the chocolate is starting to melt and the cream has enough excess heat to melt the remaining chocolate as well. Keep stirring to melt all the chocolate. Use as little time in the microwave as possible.
Stir in the butter. The butter stabilises the ganache.