Chocolate ganache sauce is poured, piped and drizzled onto cakes and not forgetting that it's used in great pieces of confectionery, like dark and rich chocolate truffles. Its glossy shine makes your cakes look beautiful.
For truffles, leave the sauce in the glass bowl and cool at room temperature for 5 minutes, then place in the fridge for 1 to 6 hours (or even overnight). Once taken out of the fridge, the sauce should have set and with a melon scoop, make even sized truffle shapes (they don't have to be perfect). Then fill a bowl of cocoa powder and roll each individual truffle in the powder until it resembles the shape and look of a truffle.