Thread by @lifesafeast

Chocolate ganache is the simplest thing to make although it takes a bit of patience to know when it's exactly the right consistency for your need.

Chocolate ganache can be used as a filling (think macarons), dip, spread, frosting, drizzle, or glaze. It can be made with

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almost any type chocolate - I use dark bittersweet though I often use chocolate infused with mint, orange, blueberry, chili, etc (I use Lindt brand). I've made it with Toblerone.

I'll give you proportions/recipes for ganache drizzle, ganache filling, & ganache frosting.

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INGREDIENTS

¾ cup (3 ½ ounces/about 100 grams) coarsely chopped dark chocolate * SEE NOTES
½ cup (125 ml) heavy cream

*note: I use either a bittersweet Lindt Excellence 70% or Lindt Excellence Doux 70% although a darker, more bitter chocolate can be used. I sometimes

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use a chocolate infused with flavor such as mint, orange, blueberry, etc. Lindt makes excellent ones.
*note: to use the ganache as a filling for macarons or other cookies, increase the chocolate to 4 - 4 ¼ ounces (115 - 120 grams)

Place the chopped chocolate in a medium

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heatproof glass or pyrex bowl. Pour the cream into a small saucepan. Slowly heat the cream until it comes just to the boiling point. Pour the cream immediately over the chopped chocolate and stir until it is smooth and creamy.

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Allow the mixture to cool, stirring every few minutes, until desired consistency.

To use as a drizzle, you want it thickened & smooth but pourable. You want it to drizzle easily but thick enough to hold it’s shape & cling to the dessert without running off and puddling

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on the plate. Too thick & it won’t pour.

You can leave it to cool a bit longer, even a short time in the refrigerate, if you want to use it to pipe (to fill macarons, for example) or spread.

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For a chocolate ganache frosting

4 ¼ ounces (120 grams) dark or semisweet chocolate, coarsely chopped
½ cup (125 ml) heavy cream
1 tablespoons unsalted butter (or salted, depending on use)

Place the chopped chocolate in a medium heatproof glass or pyrex bowl.

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cream & butter just to the boil together in a small saucepan over medium heat. Immediately pour the hot cream & butter over the chocolate & stir carefully until the chocolate is melted & the mixture is smooth, creamy & perfectly blended.

Allow to cool, stirring

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occasionally, until thick enough to spread on the cake without it being too thin that it will run off the sides of the cake. It should be spreadable in about an hour.

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And just to tease.... all ganache. If in doubt, ganache.

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And then there are truffles which is glorified fancy-pants ganache.