Chocolate ganache is perfect for beating into icing, rolling into truffles and melting into sauce. Or, if you're feeling particularly decadent, to just eat it exactly as it is!
- 475ml double cream
- 570g dark chocolate
Break the chocolate into pieces and place into a bowl. Pour the cream into a saucepan and heat until almost simmering but not quite. Don't let it boil!
Pour the cream over the chocolate in the bowl. Let it sit for a minute or two, then stir until the chocolate melts into the cream. If the cream was hot enough, the chocolate will melt no problem. If not, put the bowl over the simmering water to melt it down further.
Leave the ganache to set in the fridge. It'll take about 2-4 hours.