RecipeMuncher

Ganache — a combination of cream and chocolate that forms the velvety  heart of truffles. It can be used to glaze cakes, to coat nuts or be coated with a crisp layer of chocolate. To make ganache, gently heat cream until it starts to boil and then pour it over chopped chocolate or chocolate buds, all the while constantly stirring until the mixture is smooth and silken. Let the chocolate/cream mixture cool to room temperature and then cover it and refrigerate it for at least 2 hours (...)