|Dark chocolate||6 Ounce (175 Gram, Best Quality, 70% Cocoa Solids)|
|Milk||4 Fluid Ounce (125 Milliliter)|
|Double cream||4 Tablespoon|
|Unsalted butter||1 1⁄4 Ounce, cut into small pieces (35 Gram)|
Chop the chocolate with a knife and place in a heatproof bowl.
Pour the milk and cream into a pan, bring to the boil and pour onto the chopped chocolate.
Mix until smooth and then add the butter, piece by piece, stirring carefully to obtain a smooth, shiny ganache.