White Chocolate Ganache
|Double cream||1⁄2 Pint (300 Milliliter)|
|White chocolate||10 Ounce, chopped (Good Quality, 300 Gram)|
1. Heat half the cream in a medium, heavy-based saucepan until it is bubbling around the edges. Remove from the heat and stir in the chocolate.
2. Leave to stand until the chocolate has melted. Turn the mixture into a bowl and chill for about 15 minutes until cold.
3. Stir in the remaining cream and whisk with a hand-held electric whisk until the ganache just holds its shape. Don't over-whisk the mixture or the cream will start to curdle.