Equal weight chocolate and ...
sour cream—yum! Rose’s sour cream ganache. Make sure it’s room temp and stir in to melted chocolate.
cream (of course, but you know that)—bring to a near-boil adn pour over the chopped chocolate; after about 2 minutes, begin stirring, slowly, from the inside out until it’s all smooth.
coconut milk—use like cream. (If you happen to have any in the fridge, you can just take off the “solid” top for a richer ganache)
You can also add about 2T of liquor of choice for each 8 oz chocolate.
For all ganaches, I stir very gently every 1/2 hour or so to help equalize the temperature until it’s cool and usable, which is often overnight.
If you want to make truffle centers, use 1/2 weight of cream/coconut milk/sour cream, rather than equal weight to chocolate. Also, for ganache centers, you can sub nut butters—-perhaps for “regular” ganache also.
I think Hector has subbed fruit purees for liquid, also, to excellent effect!
Any other fun ganaches out there?