GANACHE is a creamy, smooth chocolate icing that is basic to French pastry making. For the most part, it has taken the place of the more classic chocolate fondant or sugar icing. It can be poured over cakes, yielding a dark, rich finish, or it can be whipped, when cool, to produce a lighter, fluffier icing that can be used like a chocolate buttercream. I also use a ganache for the centers of my Ganache Truffles.
Ganache can be flavored with strong coffee, rum, Cognac, Cointreau, Grand Marnier, Kahlúa, or another liqueur or brandy of your choice. Adding liqueurs will thin the ganache, and you will need to wait until it is cold, instead of cool, to the touch before pouring it.