This classic pastry filling is nothing more than chocolate and cream, yet its uses are endless. Most commonly it’s warmed up and poured over cake as an icing or chilled down and scooped into balls to form truffles. At room temperature we like it best as a luscious filling for caramel apples.
Game plan: The ganache can be refrigerated in an airtight container for up to 5 days.
For more Parisian treats, check out our French Macaron recipe with chocolate ganache.