Piping ganache

We use this piping method to make the majority of our truffles. It is incredibly easy to do and helps to give each truffle a rustic appearance.

1. Line a flat tray (sheet) with silicone (baking) paper and place a small amount of ganache in the corners of the tray underneath the paper. Press the paper down onto the ganache – this will prevent the paper from lifting when the ganache is piped.

2. Open a piping (pastry) bag, place a plain 12mm (½ inch) tube nozzle (tip) for bulbs and a plain 15mm (¾ inch) tube nozzle (tip) for the strips into the bag and cut the end of the bag to allow the nozzle (tip) through.