Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
Once of the simplest and most familiar of chocolate preparations is ganache, a mixture of chocolate and cream that can be infused with many other flavors, whipped to lighten its richness, or further enriched with butter. It serves as a filling for chocolate truffles and pastries, and as both filling and topping for cakes. The dessert called pot de crème, made by melting some chocolate into about twice its weight of cream, is essentially a ganache served on its own.