Ganache

Excellent flavor. I like to simplify the process by chopping the chocolate in my food processor until, then pour the hot cream down the feed tube and give it a whirl... in seconds you have wonderful ganache. Use this ganache warm as a pourable glaze, let it cool to room temp (over night) and use like a standard frosting, or chill until firm and whip with a heavy stand mixer until it's light in color and spreadable. You can even use this ganache to make authentic chocolate truffles - just roll the chilled ganache (unwhipped) into balls and coat with cocoa powder, chopped nuts, or whatever.  -  26 Apr 2007  (Review from Allrecipes US | Canada)

I made this ganache for some truffles I did for a friends b-day. I used dark chocolate and followed the recipe to a T with the only addition being a heavy dose of creme de menthe candy flavoring. I then put the ganache in the freezer until it was thick enough to roll into balls and refroze the balls so they were rock hard before dipping them in more dark chocolate to create a shell. I then melted a little green chocolate (available at Michael's stores) and drizzled it over the top. Absolutely Heavenly. Store in the refrigerator, incredibly rich and creamy with a nice mint flavor. To die for...  -  25 May 2005  (Review from Allrecipes US | Canada)

I use this recipe professionally and it works, never fail every time. People love it! If I make one cake with this ganache, I am guaranted another 5 - 6 orders from customers who have tried it! thanks!  -  28 Dec 2007  (Review from Allrecipes US | Canada)