Ganache, at its most simple, is a combination of chocolate and cream, so choose wisely. Fresh cream is paramount and for this recipe, chocolate within the 55% to 65% cacao range works best. Use a chocolate that you love to eat as its flavor will be predominant. —Dédé
about 2 1/2 cups
1 1/4 cups
semisweet or bittersweet chocolate, finely chopped, preferably 55% to 65% cacao
Bring cream to just under a boil in a saucepan over medium heat. Meanwhile place the chocolate in a heatproof bowl.
Pour the hot cream over the chocolate and give a few quick stirs to gently combine. Allow to sit for a few minutes; covering it with a pot lid will hasten the melting. The residual heat will melt the chocolate. After about 5 minutes, stir gently until homogenous. Don't whisk vigorously as that would add air. You want it smooth and dense.
May be used immediately in liquid form as a glaze for a cake or dessert, as a sauce for ice cream or cake or even as a fondue. Chilled to spreading consistency and you can use as a frosting. Chill further and it will be firm enough to roll into truffle center.