Dark Chocolate Ganache
|Double cream||1⁄2 Pint (300 Milliliter)|
|White chocolate||10 Ounce, chopped (Good Quality, 300 Grams)|
1. Heat the cream in a medium, heavy-based saucepan until it is bubbling around the edge. Remove from the heat and stir in the chopped chocolate.
2. Leave to stand until the chocolate has melted. Turn the mixture into a bowl and chill until the ganache is cool enough to hold its shape. The cooling time will depend on the temperature the cream is heated to. As a guide, check after about 15 minutes, although it might take 30-40 minutes. Decorate cake or cupcake.