Peanut butter fudge covered in ganache
|Place of origin||France|
|Main ingredient(s)||Dark semi-sweet chocolate, cream|
Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake. However, if left to cool too much it can become too thick and unspreadable. Any chocolate to cream ratio can be used.
See also 
- Media related to Ganache at Wikimedia Commons