Ganache is mixture of chocolate and cream, used to make truffles and other chocolate candies, or as a filling in cakes and pastries. The texture of ganache depends on the ratio of cream to chocolate: a greater proportion of cream creates a “loose” or “soft” ganache that is fairly liquid at room temperature, suitable for filling molded chocolates and frosting cakes. A greater proportion of chocolate creates a “firm” ganache that has the consistency of thick paste at room temperature, and that hardens upon refrigeration. This type of ganache is often formed into balls and rolled in cocoa powder to create simple truffles.
In its most basic state, ganache is made by simmering cream, pouring the hot cream over chopped chocolate, and then whisking the mixture until the chocolate is entirely melted and incorporated. Other common additions include butter, for a creamier texture, and extracts or oils for flavoring.
Pronunciation: guh-NAWSH
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