Ganache, an emulsion of chocolate, cream and, in this case, butter, has myriad uses in French baking. If you use it immediately, it makes a perfect glaze: Pour it over cakes or dip mini sweets into it. And if you chill the ganache, it’s ideal for spreading between cake layers, for frosting or for making truffles. Poured into a tart shell and refrigerated, it firms just enough to hold its shape for slicing and then melts on your tongue.

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