Adding Liquid Flavorings

• Popular additions to ganache include coffee and liqueurs, which add a wonderful depth of flavor but need a little finesse in order to blend smoothly into the ganache. Once the chocolate has melted into the cream, add the liquid flavoring a little at a time, stirring to combine. Generally, one or two tablespoons of liqueur or espresso or a teaspoon of extract gives the ganache flavor without altering the consistency. You want to avoid breaking the ganache, which will result in curdling. If this happens, heat a little more cream and slowly stir it into the ganache until it is smooth again.

Using Aromatics

• To flavor ganache with spices, tea or other solid aromatics that you don't want to end up in the ganache itself, steep them in the cream before combining it with the chocolate. Add the aromatics to the cream and then heat gently until it steams, and then turn off the heat and let it sit for up to 20 minutes. Strain the cream to remove the aromatics and reheat if necessary before adding it to the chocolate. If you want to skip the steeping step, use ground spices or citrus zest. Simply stir them into the ganache once the chocolate has melted.

A Flavorful Finish

• Rather than flavoring the ganache mixture itself, you can add a gourmet touch by finishing your ganache dessert with something special. If using your ganache as a frosting or making truffles, sprinkle a pinch of sea salt over the top for a punch of contrast to the sweet chocolate. A classic way to finish truffles is to roll them in cocoa powder, which adds a bitter note that enhances the chocolate flavor. Use your imagination to come up with your own signature touch.

Other Ways to Flavor Ganache

• Nuts and chocolate go hand-in-hand, so try stirring finely chopped walnuts into the warm ganache mixture or roll your truffles in them for a beautiful finish. Mixing in a little peanut butter is another crowd-pleasing choice for creamy truffles. For an intense coffee flavor, skip the brewed coffee or espresso and add espresso powder -- just stir it into the warm cream so it dissolves before pouring it over the chocolate. Once the chocolate is melted, a splash of coffee liqueur would add even more depth.