Dark Chocolate Ganache
|Dark chocolate||5 Ounce (140 Gram, Best Quality, 70% Cocoa Solids)|
|Double cream||6 Fluid Ounce (175 Milliliter)|
|Unsalted butter||1 1⁄4 Ounce (40 Gram)|
Chop the chocolate using a knife or food processor and put in a heatproof bowl.
Bring the cream to the boil, pour onto the chocolate and mix until it has completely melted.
Then add the butter, a piece at a time, mixing carefully to obtain a smooth, evenly textured ganache.
Spread the ganache over cupcake or cake and then chill.