Ganache

Ingredients

 250g chocolate (min. 75% cocoa), chopped
250ml double cream

Method

1. Place the chocolate into a bowl.

2. Heat the cream in a small saucepan over medium heat. Bring it just to the boil, watching very carefully as it's liable to boil over.

3. When the cream has come to the boil, pour over the chopped chocolate, and whisk until smooth.

4. Allow the ganache to cool slightly before pouring over a cake. Start at the centre of the cake and work outward. For a fluffy icing or chocolate filling, allow it to cool until it thickens then whip with a whisk until it reaches the desired texture.