I was asked for a Chocolate Ganache recipe recently and forgot to answer straight away… sorry about that!
Ganache is very simple to make: you need 400g dark chocolate (broken into small pieces) and 375ml whipping cream. Heat the cream in a non-stick pan until at simmering point. Pour the cream over the chocolate in a bowl and leave to stand for a couple of minutes, then stir gently (don’t use a wooden spoon) until the chocolate melts and is thoroughly combined with the cream. If coating a cake, pour over the cake straight away and leave to set. If you want to pipe the ganache, it’s trickier, as you have to leave it to cool and thicken to a point where it will hold its shape, but not so stiff that you can’t pipe it. It’s a question of watching carefully and not leaving it for too long without checking. At room temp it takes quite a long time to set enough. You can pop it in the fridge, but you have to keep watching or it will suddenly seize and go too stiff to pipe!