Yield: 2 cups
The ratios in this recipe give you a medium-consistency ganache perfect for glazes and cake fillings. Once ganache is melted and smooth, you can flavor it with brandy, fruit liqueur, or a flavor extract. For the recipe below, use either 1 Tbs. liquor or liqueur or 1 tsp. extract.
To make soft ganache for whipping into mousse, change the ratio of chocolate to heavy cream: Use 8 oz. of chocolate and 16 oz. (2 cups) of heavy cream. To make firmer ganache for truffles, use 16 oz. of chocolate and 8 oz. (1 cup) of heavy cream. After cooling, firm ganache for truffles should be stiff enough to hold a shape (like stiffly beaten cream), which takes several hours of cooling.
In the emulsification explanation in your ganache article you mention the "melted sugar from the chocolate." Is the sugar in chocolate really melted, or is it dissolved?
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