Double Cream Chocolate Ganache
|Dark chocolate||12 Ounce (70% Cocoa Solids, 325 Mgr)|
|Double cream||8 Fluid Ounce (230 Milliliter)|
Chop the chocolate using a knife or food processor and place in a heat proof bowl.
Pour the cream into a pan.
Bring to the boil and pour onto the chopped chocolate.
Mix well to obtain a smooth, shiny texture.
Leave to cool at room temperature so that the ganache remains workable.
Spread on this cupcake.