My Pro Tip for making perfect ganache… I love ganache. Let me say that again. I LOVE GANACHE! It can be used to elevate almost any pastry or baked good you can imagine. Use chocolate ganache to make truffles, to fill a cake, or to glaze a cake or a tart. I love to create stunning ganache “dripping effects” to decorate round cakes or bundt cake. You have your choice of dark or white chocolate ganache, and both types are absolute simplicity to make. You need only two ingredients in equal parts: heavy whipping cream and chocolate. I think that sheer simplicity is beautiful too. Be sure to measure your ingredients by weight, not volume. For example, use a scale to measure out 8 ounces heavy whipping cream and 8 ounces chocolate. Just pour the cream into a pot and scald it on the stove. You’ll know your cream is scalded when a "skin" forms on the top. Watch it carefully, because you do not want your cream to boil. Pour the hold scalded cream over the chocolate in a bowl. Wait 30–60 seco...