nolagirl
Mouseketeer
- Joined
- May 25, 2007
- Messages
- 128
All I know about ganache is that its made out of chocolate and cream. The more cream you add the more runny it is and it can be used as a frosting for cakes. If you use less cream it will be thicker and thats how a lot of chocolate truffles are made!! Yummy!
This is all true. Generally, heavy cream is heated to boiling before being poured over finely chopped chocolate. It is allowed to sit for a minute then is gently whisked to bring it together. While still somewhat warm and liquid it can be poured over a cake. If it is allowed to cool and set it can become a stiffer filling for truffles. Also though, if you make a batch of ganache and allow it to cool to the correct temperature it can be whipped into a fluffy icing.