Ganache is a fundamental ingredient in many petits fours, miniatures & desserts. It can be used as a liquid or solid. When preparing ganache it will first be liquid & after cooling at room temperature (not in the fridge!) it will solidify. Liquid ganache is used to fill silicone molds to form components of petits fours. Solid ganache is used for decorating desserts & as a glue to connect various parts.
10½ oz pareve bittersweet chocolate
2 Tbsp margarine
1 (8 oz) container Rich's RichWhip
3 Tbsp good-quality liqueur
Melt chocolate and margarine in microwave. Add RichWhip and beat with a handheld whisk until a smooth, shiny cream forms. Add liqueur.
My professional secret for making perfect ganache is to add margarine to chocolate in a 1 to 10 ratio. The margarine makes the ganache glossier as well as easier to work with.