Here's what Thomas Keller has to say about ganache:
«ganache is the perfect example of chocolate's greatness, versatility and simplicity. The fancy French name denotes simply this: equal parts chopped chocolate and hot cream, stirred until they are incorporated into one another.
By itself, the result is perfect in texture and purity of flavor. Use it on ice cream, with cake or with fruit. Furthermore, it is easily flavored. Infuse the cream with citrus zest, vanilla (which enhances the chocolate flavor), ginger or cinnamon, or enhance the final sauce by adding oils such as hazelnut or walnut. Or you can offset the sweetness with the cool acidity of creme fraiche. Cooled and left to set, ganache can be rolled into balls and dusted with cocoa to make chocolate truffles.
(The French Laundry adds corn syrup to the cream for texture, 1/12 of the basic ganache recipe by weight.)
Add chopped nuts or raisins to give those truffles another dimension.
Beat room temperature butter into ganache and you have a beautiful glaze for cakes.
Fold in whipped egg whites and you have a delicate mousse.
Alter the density by adding more cream and you can whip this ganache into soft peaks.
Add some ganache to a mug of hot milk and you have extraordinary hot chocolate.»
«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»