Ganache is either a Swiss or French invention, and suprisingly easy to make – as long as you follow the rules.
Essentially it's an icing or frosting consisting of cream that is brought to boiling point, then mixed with chocolate.
1 Part cream to 3 parts chocolate will result in a nice frosting – especially if little butter or oil is added.
Using 1 part cream to 2 parts chocolate will create a denser, more spreadable topping.
A ratio of 1 to 1 will result in a spreadable filling for cakes.
Lemon rind, spices such as cardamom, liquor and coffee, for example, can be added for flavour. Do use the best quality chocolate you can find as this makes all the difference.
Learn how to make cardamom ganache and how to add other flavourings.