How To Make Ganache

How to Make 1:2 Ratio Pouring Or Soft Icing Ganache

1. In a small saucepan heat the milk until it's hot, not boiling. Remove and mix the chocolate into the cream. Let it sit together until soft, then whisk until the ingredients are combined completely. You can also microwave the cream, just make sure to not over heat it!
2. If you are pouring the ganache, cool slightly and then pour over your chosen dessert. You can pour this while hot on ice cream or hot desserts, but if you are looking for a mirrored look on a cake, wait until it is fully cooled (but not thickened!) and then pour. It won't soak into the cake/cupcake it it's cooled down. 
3. If you want to whip the ganache, wait until it's cooled and thickened, then whip it and use for frosting.

How to Make 1:1 Ratio Cake Filling or Heavy Glaze Ganache

1. In a small saucepan,heat the milk until it's hot, not boiling. Remove and mix the chocolate into the cream. Let it sit together until soft, then stir until they are combined completely. You can also microwave the cream, just make sure to not over heat it!
2. If you want to use this as a heavy pouring ganache you will have to pour it when it's still warm.
3. If you want to use this as a cake filling you can let it cool down and thicken, then use between the layers in a cake. You CAN also whip this one as well for a really thick icing!

How to Make 2:1 Ratio Solid Chocolate Truffles Ganache

1. In a small saucepan,heat the milk until it's hot, not boiling. Remove and mix the chocolate into the cream. Let it sit together until soft, then stir until they area combined completely.
2. To make the truffles, you will have to refrigerate the ganache, stirring every so often so that it thickens evenly and use when completely cooled and thickened. I find it the easiest to work with when it's harder.
3. To make the truffles you can mix in some flavouring before it cools down, then form them into balls. You can then roll them in nuts, chocolate or whatever you want!