• To make a whipped topping for pastries or to frost cakes, let the ganache cool to room temperature, then beat it with an electric mixer until it is fluffy and lighter in color.
• Flavor your ganache with a little liqueur like Grand Marnier, Chambord, or a dash of espresso powder for a grown-up touch. Always add these ingredients after the chocolate has melted.
• Remember that chocolate ganache hardens as it cools. If you need a firmer consistency for truffles or topping, let it cool and harden before using.
• Store leftover ganache in the refrigerator for up to two weeks and reheat gently in a double boiler or in small bursts in the microwave when you are ready to use it again.
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