Ganuche filling...anyone had/made it?

Ganache is a mixture of chocolate and cream. It can be made in various consistencies, either soft (so that it can be piped or spread as a frosting when cool) or harder so that it is spread or piped whilst warm and solidifies on cooling. It is often used as a filling for soft-centred chocolates, especially the Belgian style chocolates. It is not difficult to make, though you do need a double saucepan or a mixing bowl over a pan of hot water. Here is a detailed, step-by-step description on how to make it. I liked the bit at the end about the meaning of the word! http://www.culinate.com/mix/dinner_guest/making_ganache

I have not made it but it sounds delightful! I hope you let us know how it turns out and what it tastes like....you are very ambitious to do something like that!

I have eaten ganache but never made it because personally I prefer the fluffier butter cream frosting. I don't think that ganache tastes like pudding. It is more like a glaze. It is very good on napoleons. I am sure they do mean heavy whipping cream when they say "heavy cream" and some of the dollar stores carry it in the 1/2 pint size. Whipping cream freezes well, so if you see it on sale in the quart size that is a good way to save money. If you whip cream too much it turns into butter.