Chocolate Ganache
Ingredients
- 100 mls double cream
- 225 g semisweet chocolate broken into pieces
Method
- bring the cream to the boil
- remove from the heat and stir in the chocolate
- mix until it has melted completely
- leave to cool but do not let it set
- whisk until it is pale and thick
Notes
to use for icing a cake do not whisk it - stir before pouring over the cake