Preparation
Ganache is made up of two basic ingredients: chocolate and cream. The process of combining these two items is called emulsion.
Heavy cream is heated until it is warm, but not boiling, and then poured over the chocolate. The ingredients are stirred until they are smooth. Often flavor extracts are added such as vanilla or hazelnut, or liqueurs such as Kahlúa or cognac.
If the ganache is allowed to cool, it can be whipped to increase its volume and make it fluffier.
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References
Fast Facts
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Origin
Europe during the 19th century
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Fact:
Can be made from milk, dark, or white chocolate
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Fact:
Flavor extracts can be added
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Fact:
Typically made with dark chocolate
