Like eating a bar of intense 80% chocolate versus a bar of 60% cocoa, the texture of a ganache made with darker chocolate will be more firm, whereas ganache made with lighter chocolate will be softer.

Made of nothing more than chocolate and cream, ganache is a two-ingredient wonder. Its French name may seem fancy, but it's one of the simplest things a home cook can make—and it's a recipe that ...

Use it as a tart filling: If you pour ganache into a tart shell and let it set—like in this Salted Dark Chocolate Tart recipe—it becomes a delicious filling.

For the ganache, place the chocolate in a medium bowl and set a fine-mesh strainer over the bowl. In a small saucepan, bring the cream to a boil over medium-high heat. Add the remaining 1 teaspoon ...

High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This ...

Use this ganache as a topping or filling for cakes, or cool it in the fridge for about an hour, or until pliable, if making truffles. Increase the liquid amount up to four or five ounces to make a ...

In this recipe, I’m taking the trending Dubai chocolate bar and turning it into something even better: a decadent Dubai ...

Heat the cream to a simmer in a saucepan and remove it from the heat. Add the chocolate, stirring until it’s melted and smooth. Stir in the nuts. Refrigerate the ganache, stirring occasionally ...

Chocolate caramel, Azélia’s Kitchen Chocolate-mocha glaze, The Weary Chef Chocolate peppermint, Martha Stewart Originally published November 2015. Updated September 2017.

Made with a soft chocolate sponge, silky chocolate ganache filling, and chocolate whipped cream frosting on top, it's an easy, crowd-pleasing dessert that's great for any occasion.