Ganache is made from chocolate and heavy cream, slowly melted and blended. Sometimes butter is added as well, which increases the shine of it. You chop the chocolate, pour the heated cream (and butter, if using) over it, let stand for a few minutes, then blend. Flavourings such as liqueurs or extracts may be added.
When Ganache is warm, you can pour it over things to act as a glaze or smooth, glossy chocolate coating. When chilled, you can mould it into shapes for sweets such as truffles.
Different ratios of chocolate and cream can be used, depending on the intended use of the Ganache.
A “master ganache” is a ratio of one part chocolate to one part cream.
This is considered medium consistency.
It can be used for a glaze, a chocolate fondue, a chocolate soufflé, a chocolate sabayon, etc.
To make it have a firmer consistency, you increase the ratio of chocolate.
To make it have a softer consistency, you increase instead the ratio of cream.
A firm ganache is 2 parts chocolate to 1 part cream.
It can be used for a filling, or, when cooled, whipped into a frosting or used for chocolate truffles.
As well, bear in mind that how firm a ganache turns out be actually be all depends on the quality of the chocolate. The higher the cocoa butter content of the chocolate, the firmer the resultant ganache.
A soft ganache is 1 part chocolate, 2 parts cream.
This can be used for sauces, chocolate mousse , etc.
Ganache glaze on a cake that will be refrigerated can turn dull if the cake was not completely cooled down before applying the ganache.
The creation and use of Ganache seems to have first appeared around the 1850s, either in France or Switzerland.