Basic ganache consists of just two ingredients (but not always):
Semi-sweet chocolate and heavy cream. And the method is always the same: Bring the cream to a boil, then remove from the heat at once and pour over a bowl of chopped chocolate. Let it stand, covered, for a moment to soften the chocolate, then whisk until smooth. For best results, let it cool overnight at room temperature. Chocolate ganache can be poured as a coating, chilled and made into truffles, whipped into a delightfully light frosting or filling or just mixed into white frosting or whipped cream for instant chocolate flavor.