Ganache is almost endlessly versatile, depending on its temperature. Warm it up, and you can pour it over desserts or dip churros into it. A little cooler, and you can whip it into the perfect frosting. Cooler still, and you can make the easiest of chocolate truffles. The choice is yours.
Makes 2½ cups (565 grams)
1 In a small saucepan, bring the cream to a simmer over medium-low heat. Keep an eye on it as it heats—it shouldn’t come to a boil.
2 Pour the hot cream over the chocolate in a medium bowl and let sit for 5 minutes to soften and melt the chocolate.
3 Stir the ganache until smooth, then let cool and use warm, at room temperature, or cold as specified in your recipe. Store in an airtight container in the fridge for up to 2 weeks.
Notes
For this recipe, you can use any type of cream you have on hand.
To reheat the ganache, transfer it to a heatproof bowl and set it over a bain-marie or pop it into the microwave for a few seconds to melt gently.