Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake.However, if left to cool too much it can become too thick and unspreadable. Another common use of ganache is to be poured into a mold or terrine while warm and allowed to set or cool.ooled ganache can be whipped to increase volume and spread to cover a cake. However, if left to cool too much it can become too thick and unspreadable. Another common use of ganache is to be poured into a mold or terrine while warm and allowed to set or cool.
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