Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream. The origins of ganache are debatable but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin. Dark, milk, or white chocolate can be used to make ganache and different flavorings can be added such as liqueurs and extracts. Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired.

Ingredients

• 1 1/2 cups single pouring cream
• 340 grams (12 oz) of finely chopped dark chocolate

Method

Place the cream in a sauce pan over medium heat and bring to boil.

Remove from heat and add the chopped dark chocolate into the cream. Stir in the chocolate on low flame until the chocolate melts and until the mixture is glossy and smooth.

Set aside to cool the mixture.

Spread over cooked cake or between layers of a cake or roll into balls to make truffles.