Basic Chocolate Ganache

This isn't pudding.
This isn't sauce.
This... is a little piece of heaven we bakers call ganache.

Ganache is a wonderful French confection that, in its basic makeup, is a combination of chocolate and cream. Solid ganache can be scooped and shaped to make truffles. Liquid ganache can be used as a glaze on top of a cake. Whipped ganache makes for a pretty darn irresistible frosting.

In short, ganache is a superstar in baking heaven.

And it's so unbelievably easy.

The usual proportion of chocolate to cream is 1:1, but depending on your dessert, that may change.

My preferred proportion was 4:3, or 16 oz of semisweet chocolate and 12 oz of heavy cream. I also added 1 tsp vanilla extract for extra flavor and 1 Tbsp light corn syrup for the shine. Feel free to experiment with various flavorings, extracts, liqueurs, spices, and more.

If I wasn't a poor college student, I'd totally invest in some high-end baking chocolate.

But we don't always get what we want. I used regular semisweet chocolate chips, and I was pretty pleased with the results. 

After measuring out the chocolate, measure your heavy cream and heat it on the stovetop.

You want your heavy cream to heat until it's steaming on the stove, not boiling. Afterwards, gently pour the cream on top of the chocolate, and wait.

Yes, wait.

Go send someone a funny text. Pick out a pair of cute shoes for your date. Browse the New York Times headlines. Hug someone you love. Spend 3-4 minutes doing something interesting.

When you come back to the ganache, it will be ready for ya.

Take a whisk and gently stir the ganache, making sure to blend the chocolate and cream as best as you can. The chocolate may be a bit tough to mix at first, but it will give in soon enough.

See what I mean?

Now is the time to add your vanilla and corn syrup. Stir again, and you will see how the ganache comes together in a gel-like texture and looks like shiny pudding.

You WILL have the 1 milisecond urge to put your entire face into the bowl. Don't do it. You'll ruin the ganache, not to mention getting a horrified look from your mom/boyfriend/roommate/niece/even the cat.

This is cooled and chilled ganache you use to make truffles...

And this is solid ganache that's been whipped into frosting...

It's really cool watching the solid ganache whip up and lighten in color. It's velvety smooth and sweet and soft and makes you fall in love with chocolate for the ten thousandth time.