I wrote a whole book (Choclatique—150 Simply Elegant Desserts) about cooking and baking with ganache. A ganache is basically a blending of chocolate and cream. The ratio of chocolate to cream can vary depending on whether it will be a coating, filling or truffle.
In this recipe I use an industry standard 1-to-1 ratio of chocolate to cream. This is perfect for a beautiful shinny glaze on a cake or pie. It is firm, but not hard. When chilled and firm it can be whipped an electric mixer and use as a filling for pastry or roll into truffles. Of course you can add flavors, extracts and liquors to your taste.
1/2 cup Choclatique Private Reserve Dark Chocolate (64%) Pastilles 1/2 cup Choclatique Ebony Dark Chocolate (72%) Pastilles
1/2 to 1 cup heavy cream (depending on intended use)
1 tablespoon unsalted butter, softened
1 teaspoon instant espresso granules
1 teaspoon pure vanilla extract
1 teaspoon to 1 tablespoon of other flavors, extracts and liquors of your choice (optional)
ChefSecrets: To use the ganache as a candy coating or decorative outer shell on Petit Fours, reduce the amount of cream in recipe and keep ganache over simmering water or wrap the bowl in a heating pad. Add a little it more cream and whip with an electric mixer to get a frosting-like consistency great for decorating cakes and cupcakes (Do not refrigerate). To make old-fashioned rolled truffles scoop and hand roll room temperature ganache into a ball then roll in chopped nuts, confectioner’s sugar, decoratifs or Choclatique Unsweetened black Onyx Cocoa Powder.
Cake pops are really the popular rage at the moment and are in the forefront of chocolate fashion. They’re easy to make using leftover cake trimmings. Combine the trimmings with warm ganache—add a tablespoon at a time—mix until the cake and ganache are moist and fully combined. Add only as much ganache as needed to hold the mixture together. Roll mixture into balls and place on a waxed-paper lined sheet, insert a loll stick into the center of each ball (found at hobby stores). Place in freezer for about 2 hours and then dip in warm ganache to coat.