HOW TO MAKE CHOCOLATE GANACHE FOR ANY DESSERT

For your information:

KNOW THE RATIO: One recipe makes a ganache using 2:1 ratio of chocolate to cream. I recommend weighing the ingredients for best results.
SEEK OUT GOOD CHOCOLATE: Look for high-quality chocolate in the 60 to 70% range. Avoid chips or  bars that can have hardening agents.
USE WHIPPING CREAM OR HEAVY WHIPPING CREAM: Heavy whipping cream is sometimes labeled whipping cream or heavy whipping cream. There is a small but distinct difference between the two (whipping cream being 30 to 35% milk fat, and heavy cream being 36% milk fat). Either can be used for making truffles.