Chocolate Ganache - Great Stuff!

Sometimes the word "ganache" makes people worry. What if it were simply called: "fantastic chocolate sauce"? Maybe more people would make chocolate ganache.

This is just a simple mix of chocolate and fine cream but it's not just a "sauce"; it's the basis for French chocolate truffles.

To produce truffles, you just refridgerate the ganache, then turn it in cocoa, or some combination of exotic spices. The finished truffles are delicate and make perfect little gifts.

As some experimental chefs have done in recently, one can flavor the basic ganache with minced fruit, citrus zest, crystallized ginger or finely ground spices.

Additionally, one is not limited to bittersweet chocolate. White or milk chocolate work very well too, but you should reduce the cream a bit.

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