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Melt the Chocolate: Place your chocolate into a microwave-safe bowl. Microwave in 30-second bursts until it is about half melted. Make sure to take your bowl out each time you microwave and stir it well.
Add Butter: Chop your butter into 1-2 cm cubes and stir it into your half-melted chocolate.
Heat and Stir: Microwave for 15 seconds at a time, stirring well in between to avoid overheating. Your ganache will form a thick paste; this is normal.
Combine with Cream: Add your cream to your ganache and stir well. Use cream straight from the fridge so it is cold.
Coloring: You can add oil-based colors and gel pastes for coloring your ganache once made.
Using with Frost Form: Fill a large piping bag (18”-20”) and pipe into your Frost Form as soon as it is ready to avoid it setting further.