As I wrote about a couple of posts back, the past month I discovered the joys of making chocolate ganache and using it top a toasted slice of bread ala La Maison Du Chocolat. While Ganache might seem like a scary French word, I write this to reassure all the young cooks out there that its just a fancy word for chocolate sauce – and is just as easy to make.
All you need to know about ganache, which is a little thicker than your generic Hershey’s syrup and has a lot more depth of flavor to it, is that it is a combination of chocolate and cream, and you can tinker around with the varieties of said ingredients to suit any occasions. By the same token, you can also be reassured that the recipe is fool-proof – if the sauce turns out thicker than you intended, it will harden into a nice, soft truffle. Much thinner than you wanted? Well, say hello to a nice chocolate glaze for a cake or muffin!