Chocolate ganache is very easy to make, and only requires two ingredients. The proportions of chocolate to cream can vary depending on its use. The basic formula is equal weights of cream and chocolate. Warm chocolate ganache can be poured over a cake or torte for a smooth and shiny glaze. Refrigerated ganache can be whipped and used as a frosting, or formed into truffles. Ganache at room temperature is spreadable and great as a cake filling.