Ganache is made with 2 parts chocolate and one part cream. Ganache can be used for a ton of different desserts. When it’s warm you can pour it onto a cake for a smooth glossy finish. When it’s cold you can roll it into balls and create truffles. And when it’s room temperature I like to use it to frost my cakes before I cover them with fondant. It’s easy to make, but a little expensive, depending on the chocolate you use. Since it’s just chocolate and cream whatever chocolate you use is exactly what the ganache ends up tasting like. My personal preference? I like to mix a few different chocolate (although not chips, that was just the only picture I had of some chopped mixed chocolates). Some milk, mostly dark, different brands, I bit of super nice and expensive and some normal. 
Anyway, chop your chocolate, and bring your cream JUST to a boil (2 parts chocolate to 1 part cream). Pour the cream over the chocolate and let it sit for 5 minutes. Don’t stir it before that or your chocolate could curdle, or not melt entirely. 
After the 5 minutes is up then stir it until it’s smooth! Now is when you can pour it, or refrigerate to make truffles. When I use it for frosting I let it cool to room temperature to use it. 
Cheryl- It is good stuff! I don't end up making Truffles very often anymore since I always use this on cake now! But it is good for truffles!
Angela- Thank you so SO much! I appreciate it! I love my blog and I'm so happy when other people do too! I'm honored!
Thanks for sharing this recipe! I will definitely try it this week! I have tried to make ganache frosting before but somehow had not much luck. This sounds so easy!!! I am really hoping it will work out!
I only have one shot – so wish me luck!!!!
It has worked for me EVERY time! Good luck and Let me know what you made with it!
I can not thank you enough! From now on I will always be using ganache under fondant! It worked great and your recipe is pretty much foolproof I’d say!
You can check out the cake I made http://muffinsnmore.blogspot.com/2010/08/pippi-longstocking-topsy-turvy-cake.html
I also put a link to this recipe in the post!
(Btw, the link in your topsy turvy tutorial on Sew Can Do – which is great – is not working.)
THANKs so much!!!
I’m so glad it worked for you! And you did a great job! Those tiny ones are SO hard to do. It’s easier when they are larger and have some HEFT to them! I’ll email Sew Can Do, the post I did for her was before I switched over to WordPress so all my old links are different now! The only bad part of the change though! I’m slowly going through my old posts fixing my own links. I had forgotten about the links from guest posts!
Oh, the link problem was not THAT bad! I just searched for ganache and still found it. I just figured maybe other people do not think about searching when they see that the link does not work.
I did not even know that you can move a whole blog to another platform. I thought that you would have to start from scratch. I have already heard from quite a few people that they like WordPress better. What is the difference if I may ask? I only know blogger …
At least the search worked! I couldn’t get it to work for me for months!
This might be a silly question but I’m new to using ganache! When you pour the cream over the chocolate should it be on the stove still or taken off the heat after it comes to a boil? thanks!
the chocolate is never on the stove. just in a bowl on the counter, pour the cream over, making sure the chocolate is covered.