Tantalizing truffles start with ganache

12/12/2007 | NYTimes.com

The story behind ganache, which is the name of a delicious chocolate sauce and also French for "idiot," is that a chef once called an assistant a ganache for dumping hot cream into a bowl of chocolate, Mark Bittman writes. Ganache also is the basis for his recipe for Chocolate truffles, can be flavored and can be used as a cake icing, he writes.

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