There are no two words like “chocolate” and “ganache” that strike excitement into the hearts of dessert lovers everywhere. A combination of hot cream and dark chocolate whisked together to form a silky smooth, creamy mixture. It doesn’t get better than that. It’s also surprisingly simple to make: heat the cream in a small saucepan whilst you roughly chop the chocolate, then whisk them both together in a large bowl.
Ganache isn’t just reserved for drizzling over cakes, but can be used as a topping in itself, such as when poured over a caramel tart, to provide a deliciously sweet layer of chocolate. Ganache can also be used for rich cocoa truffles, adding an intense chocolate flavor to milkshakes and for easy chocolate mousse preparation. You can also make the ganache stiffer by using less cream, which makes for a great cupcake topping, or vice versa if you want a chocolate sauce.