Ganache is a velvety smooth chocolate mass used to make truffles, cake fillings, icing, frosting and dessert sauces. It consists of two main ingredients – chocolate and heavy cream. Extracts, liquors, or butter are occasionally added.
Depending on its intended use, the ratio of chocolate to cream varies to obtain the right consistency. For cake fillings or truffles, a 2:1 ratio of chocolate to cream is used, as per the recipe below. For glazes and whipped frosting, a 1:1 ratio of chocolate to cream is used. For dessert sauces, a 1:2 ratio of chocolate to cream is used.
Recipe below.