Ganache is a great recipe to have, as it can make a quick frosting or a delicious truffle in almost no time. The ratio for these applications is a bit different, but it is as easy as pouring hot cream over chopped chocolate and stirring. For a truffle filling, use 2 parts chocolate to 1 part cream. Chop the chocolate and place in a bowl. Pour heated cream over the chocolate and stir. You can optionally add a little liqueur to the mix. Let cool till thickened. Shape as desired, or just feed to your love with a spoon.
For a soft frosting, reverse the ratio, using 1 part chocolate to 2 parts cream. Pour the hot cream over the chocolate, stir, let cool for 1-2 hours and then beat with a hand or stand mixer.