Chocolate Ganache

Rumor has it that ganache got its name from the “idiot” who poured hot heavy cream on the chocolate when he wasn’t supposed to. More simply put though it is a French word for an emulsification of heavy cream and chocolate by whisking quickly together to create different textures. When you change the ratio of cream to chocolate you obtain something runnier, or more thickened to make truffles, cake decorations, chocolate fillings and so much more. If you also add an egg yolk to it it can be baked as a delicious tart filling.