Easy Chocolate Ganache

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• If you love baking chocolate recipes, this article is for you! Make your chocolate cookies, cakes, cupcakes and pies all the sweeter when you know what chocolate is best for different types of recipes. When to Splurge and When to Save Making your chocolate recipes awesome can depend on the quality of chocolate you use. Using high-quality chocolate is important if the chocolate has a starring role in your recipe, so choose high quality, premium chocolate if you’re making a special chocolate recipe like truffles, souffles, ganache or mousse. Smooth premium chocolate makes all the difference in truffles when you bite into the soft, rich chocolate center. In ganache, high-quality chocolate melts wonderfully and, when combined with cream or other ingredients, makes a luscious glaze to top even the most elegant cake. Bottom line: In chocolate recipes where the taste of the chocolate can make or break the treat, start with a quality chocolate so your dessert will meet or beat expectations. On the other hand, more economical packaged chocolate chips are fine for everyday dessert recipes, especially if your family is like mine and can put away anything chocolate in less than 10 nanoseconds flat. From chocolate chip cookies to chocolate frosting on a pan of bars, chocolate chips play a huge role in America's love affair with chocolate baked goods. Are Chocolate Types Interchangeable in Recipes? Different chocolate types work differently in recipes, so it's best to stick to the type of chocolate called for in the recipe. If dark chocolate is called for in a mousse recipe, for example, stick to dark chocolate. This is especially important when the chocolate is a primary ingredient in the recipe. With so many chocolate recipes out there, it doesn't take long to look up one that has the type of chocolate you want to use. Handle with Care Different chocolate types handle differently when melting and incorporating with other ingredients. If you are making an exquisite recipe for a special occasion, it's always best to try the recipe before you make it for others. Chocolate has a melting point lower than body temperature, which is why it seems to literally melt in your mouth. (YUM!) But melting chocolate for baking can be tricky business. Chocolate should always be melted at low temperature with constant attention to avoid crystallization and scorching. Tempering chocolate is a process to make it smooth for coating candies so that when it hardens again, it has a perfect glossy shine. More Chocolate Treats There's something super satisfying about baking chocolate goodies. Here are a few that will bring big smiles.