Ganache (pronounced /gəˈnɑːʃ/, from the French word for "jowl"[1]) is an an icing or filling for pastries, made from chocolate and heavy cream. Its origins date to around 1850, where it may have been invented in Switzerland or in France.[2] Ganache is normally made by boiling heavy cream, then pouring it over chopped, dark chocolate. The mixture is stirred or blended until smooth, and can be enhanced with liqueurs or extracts. Ganache can also be used in filled chocolates, chocolate truffles, and other desserts. 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, twice as much chocolate as cream is used. For making a glaze, one should use three times as much chocolate as cream.
References
- ^ Merriam-Webster Online, December 31 2007 [1]
- ^ Jaworski, Stephanie. Ganache. JoyofBaking.com. Retrieved on 2007-09-27.
