Yes, ganache, depending on the ratio of chocolate to heavy cream, can be used for the following and much more.
- the center of truffles
- the glossy glaze poured over cheesecakes, cakes, poached pears, etc. It generally pours smooth and then hardens just slightly to keep its elegant drips and sheen.
- fillings in cakes, by itself, or with added whipped cream to form a mousse
- A thicker "icing" for decadent brownies, cupcakes, etc.
Ganache is a staple in my cake business!
Living gluten/dairy/sugar/caffeine-free and loving it!