Ganache

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Ganache is a French word for a mixture of chocolate and heavy cream, used as an icing or filling for pastries, filled chocolates, or other desserts. Its origins date to circa 1850, possibly invented in Switzerland or in France (perhaps Paris).

Ganache is made by boiling heavy cream, then pouring it over chopped chocolate. The mixture is stirred or blended until smooth.

Depending on the intended usage of the ganache, the proportions of chocolate to cream can vary. Typically, a ganache is equal parts chocolate and cream. However, a higher ratio for chocolate is common, 2:1 or 3:1 (chocolate to cream). Ganache is often flavored with liqueurs or extracts.

 

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