Ganache

Ingredients:

• 350 g dark chocolate, chopped into small pieces
• 1 cup heavy cream
• 1 tbsp. cognac or any liqueur, optional
• Fresh fruits such as apples, bananas, strawberries for dipping
• Dried fruits, such as dried apricots, for dipping
• Candied ginger for dipping
• Candied citrus fruits such as orange or grapefruit for dipping
• Cocoa powder for rolling truffles

Preparation:

1. Place chocolate in a medium heatproof bowl.
   
   In a small saucepan, bring the cream to a boil. Pour it into the chocolate and let it sit for 2–3 minutes, then stir until smooth and glossy. Cool slightly. Stir in liqueur, if desired.
   Exit: 2 tbsp.
2. Glazing fruits.
   
   Next, dip the fruit, dried fruit, and candied fruit, one at a time, halfway into the warm ganache. Place them on a wire rack lined with parchment, waxed paper, or foil. Wait until the chocolate has completely set.
   
   Recipe Chocolate covered strawberries.
3. Candies.
   
   To make the truffles, refrigerate the ganache until it hardens completely. Use a spoon to scoop out a small amount of the hardened chocolate and shape it into truffles by hand. Roll them in cocoa powder.
   
   Recipe Chocolate truffles.