Look up: Ganache

1. Ganache
   A rich mixture of semisweet chocolate and boiling cream, stirred until smooth. The proportions of chocolate to cream may vary, and the resulting ganache may be used as a cake glaze, or beaten until fluffy and used as a filling or base for truffles and other chocolate confections.
   Found on http://www.chowbaby.com/10_2000/glossary
   
   
2. Ganache
   (ger-NASH) A mixture of chocolate and cream, with a velvety smooth texture. Created when a nineteenth century apprentice knocked some cream into a tub of chocolate. His boss called him 'un ganache' - an imbecile!
   Found on http://www.hotelchocolat.co.uk/Chocolat-
   
   
3. Ganache
   A chocolate filling or coating made with chocolate, egg yolks and heavy cream. Most often used as a filling for truffles and coating for cakes such as Boston Cream Pie.
   Found on http://www.goodcooking.com/winedefs.html
   
   
4. Ganache
   A Ganache is a rich, silky chocolate mixture made by combining chopped semisweet chocolate and boiling cream and stirring until smooth. (Sometimes butter can also be added) The proportions of chocolate to cream vary, depending on the use of the ganache and can be flavored with fruits spices and diff...
   Found on http://www.chocolatesource.com/glossary/
   
   
5. GANACHE
   Ganache is used to glaze cakes, or can be beaten until fluffy to use as fillings for truffles and other candies. It is made by mixing chopped semi-sweet chocolate with boiling cream, then stirring until smooth.
   Found on http://cocoajava.com/cocoa_glossary.html
   
   
6. Ganache
   A sweet, rich chocolate, denser than mousse but less dense than fudge. It is made by pouring hot cream over chocolate and beating it with a wooden spoon until the mixture is glossy and smooth, and will soften in very humid weather.
   Found on http://www.wrenscottage.com/kitchen/glos
   
   
7. ganache
   (gahn-AHSH) - Ganache is a rich chocolate mixture made by combining chopped semisweet chocolate and boiling cream and then stirring until smooth. The proportions of chocolate to cream can vary, and the resulting ganache can be used as a cake glaze or beaten until fluffy and used as a filling or as t...
   Found on http://whatscookingamerica.net/Glossary/
   
   
8. Ganache
   ɡəˈnɑːʃ-->, from the French language|French word for "jowl") is a glaze, icing, or filling for pastries made from chocolate and publisher = Charles Scribner`s Sons|Scribner | date = 2006 | location = New York | url = | doi = | id = | isbn = 0-7432-4626-8 | page = 795-->...
   Found on http://en.wikipedia.org/wiki/Ganache