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Ganache I
Reviews:
January 19, 2004

Good stuff. I was looking for a chocolate filling to use in a layer cake and appreciated the tip that you could whip ganache to transform it into filling. I found the ratio of chocolate to cream to be a bit high for a cake filling, so I added extra cream to yield a creamier texture. The result was a truffle-like filling. Delish! It's been said before, but do buy the best bittersweet chocolate you can. I used standard bittersweet baking squares and found I had to add a few tablespoons of powdered sugar to cut down on the bitterness. This basic recipe lends itself to personalization, whereby you could play with different flavored extracts to customize a flavor. But it's great as is!

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