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.
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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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