A rich icing/filling made with chocolate and heavy cream. Boiled heavy cream is poured over chopped chocolate and the mixture is stirred until smooth. The mixture is cooled to lukewarm then poured over a cake or torte. Dark, milk or white chocolate can be used. Ganache souffle is made from the same base, but usually includes rum or cognac. When cooled to room temperature, the mixture is whipped to twice its volume. Ganache souffle is used to fill cakes, pastries and tortes.
Season: available year-round