What is a ganache?!
What is a ganache?
it is maybe a kind of chocolate cake or something, but I'm not sure about that.
Answers:
Ganache is a French word (literally translated as "fool") for a mixture of chocolate and heavy cream. Ganache is used as an icing or filling for pastries, filled chocolates, chocolate truffles, and other desserts. Its origins date to around 1850, possibly invented in Switzerland or in France.[1]
Ganache is normally made by boiling heavy cream, then pouring it over chopped (bitter) chocolate. The mixture is stirred or blended until smooth. Ganache can be enhanced with liqueurs or extracts.
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; this is used for filling cakes. For a chocolate truffle base, a ratio of 2:1 (chocolate to cream) is used. For making a glaze, the ratio is 3:1.
Source(s):
http://en.wikipedia.org/wiki/ganache...
A combination of chocolate and cream, melted together slowly. When used warm, ganache is poured over cakes or cookies to form a smooth glossy coating. If chilled, it can be formed into chocolate truffles.
I had some the other night. It was sort of the texture of cheesecake. It was chocolate, and had a crust. It also had whipped cream. Yummy. :)
equal parts heavy cream and chocolate.. usually poured over a chocolate cake but not limited to that.
GANACHE GLAZE & DIP
1/2 c. heavy or whipping cream
1/4 lb. chopped chocolate or 2/3 c. (4 oz.) semi-sweet chocolate chips
A rich sating glaze as cake or cookie glaze, dessert topping or fruit dip (especially good with ripe strawberries).
Place cream in 2 cup microwave-safe bowl. Microwave on high for 1 1/2 minutes, or until cream starts to boil. Stir in chocolate, shaking the bowl to immerse all in the hot cream. Let stand 1 minute then whisk until smooth and free of lumps. Use hot as topping for ice cream and cake. Or cool to room temperature for glazing or dipping. Store leftovers in refrigerator. Reheat on defrost or low power to re-liquify.
Ganache is a mixture of high quality chocolate and heavy cream. It's used to make the center of truffles and also as a cake frosting. The normal method for making ganache is to heat the cream just to a boil and pour it over the chocolate pieces, stirring until the chocolate is melted and the mixture is smooth. It's then chilled until it becomes pliable.