Chocolate ganache - recipe No. 1
A traditional, not too sweet, ganache which can be used in various ways:
300g Chocolate (min. 70% cocoa solids)
300g Double Cream
Bring the cream to a boil and pour over the chocolate (broken into pieces), stir until completely mixed and allow to cool.
Don't panic if it looks like a fatty mess - just keep going & it'll be fine.
The ganache can be used in three ways:
1. Glazed - leave to cool slightly and pour over the cake - for a smooth, glossy finish.
2. Piped - cool further for a thicker icing, spread over the cake and create swirls
3. Whipped - cool completely and whisk into a pale and fluffy frosting - use as a cake filling, spread over the cake or use for piping.