What is Ganache
is a glaze, icing, or filling made from chocolate and cream. Its origins date to around 1850, when it may have been invented in Switzerland or in France.
Ganache is normally made by heating heavy/double cream, then pouring it over chopped dark semi-sweet chocolate. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired.
Depending on the kind of chocolate used, what the ganache is intended for, and the temperature it will be served at, 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 truffle base, while three to one are commonly used in a glaze.