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Appears in
Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

By Chantal Coady

Published 2003

  • About

A ganache, otherwise known as a truffle, is one of the essential building blocks that will be used again and again in this book. Once mastered, it is simple and will revolutionize the way you cook with chocolate.

The basic ganache is an emulsion of chocolate, cream and butter. Some recipes will omit the butter when the finished result might be over-rich. You can also use custard instead of cream, as in the Pear and Chocolate Tart, for a lighte