How to create frozen ganache cylinders?

I'm making hot chocolate lava cakes and the most difficult thing ATM is getting the chocolate ganache in the middle into frozen cylinder form (the middle is ganache, not raw cake batter). Getting it out of any container I freeze it in is a pain and if I try to pour hot water on the side of a ramekin/bowl to get it out it gets all messy. My goal is 20g of ganache in a cylinder form that is uniform. submitted by /u/BigBootyBear