Came across this little write-up on chocolate ganache at Joy of Baking web page. Since I use it a lot on my cakes thought I just share it here so that you'll understand what's this 'ganache' ;o)
Ganache is a French term referring to a smooth mixture of chocolate and cream. The origins of ganache are debatable but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin.
To make ganache, hot cream is poured over chopped chocolate (semi sweet or bittersweet) and the mixture is stirred until velvety smooth.Read more: http://www.joyofbaking.com/ganache.html#ixzz0liK3YOX7