Judith Sutton author of Sweet Gratitude defines Ganache: "Ganache --the name is French-- is a mixture of chocolate and cream (some versions also include butter) that can be used in a variety of delectable ways. The cream is heated and poured over the finely chopped chocolate (usually bittersweet or semisweet, but milk chocolate and white chocolate can also be used), then the two are gently blended together until the chocolate is melted and the mixture is shiny and smooth. Less traditionally, ganache can be made in a food processor. A thick ganache, with more chocolate than cream - sometimes twice as much chocolate as cream - is used to make the centers of classic chocolate truffles. Ganaches made with a higher proportion of cream can be used as frostings or fillings. While still warm, ganache can be used as a glaze. And chilled ganache can be whipped, lightening its texture, for a melt-in-your-mouth tart or cake filling."