Dark/Milk Chocolate Ganache

Schokolade:Sahne
Truffle: 2:1
Frosting: 1:1
Glaze: 1:2
Pour the double cream in a sauce pan and heat it up, but not to a boil. Chop
up the chocolate and pour in the cream. Let it stay for 10 minutes and then
give it a good stir.
Truffles: Pour the ganache in a wide bowl and put it in the fridge for 30
minutes. Use a tiny ice cream scoop and pop out “balls” on a baking sheet. Put
it in the fridge for 10 minutes, roll them into balls and coat them with cocoa
powder, nuts,…
Piping consistence: Make ganache and leave it cool down for 2-3 h. If you put
in the fridge, then it should have bad-body temperature. Beat it with an
electric mixer for five minutes and let sit again at room temp. for 1-2 h.

White Chocolate Ganache

1:3 (cream:chocolate)
Make the same process as above. Leave it cool and pop it in the fridge for 5-
10 minutes. Whip it up for 5-7 min till it gets stiffer.
Melt chocolate in double boiler and cool to 32 C. Add cream and mix
well. Put mixture aside and let it set up. Do not refrigerate.
When mixture has set and is firm, place the bowl on top a double
boiler until warmed throughout. Beat mixture until smooth and
creamy. Add the shredded coconut and mix well. The consistency
should be like spreadable frosting and can now be used this way.
Let mixture set in the fridge for about 30 minutes. Once set, scoop
mixture and roll by hand into ball and finish it up.