Ganache is a rich mixture of chocolate and cream, blended together until smooth and glossy. It’s the foundation for truffles, cake glazes, whipped frostings, and decadent fillings.
At its core, ganache is simple: just two ingredients — chocolate and cream — warmed and stirred until they melt into each other. But depending on how you tweak the ratios (more cream, more chocolate) and how you treat it (cool, whip, pour), ganache can be silky, fluffy, pourable, or thick enough to roll into bite-sized bliss.
Ganache is proof that sometimes, a little magic happens when you keep it simple.
(Learn more about chocolate and its many personalities in The Chocolate Lab.)
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