Ganache

• 300 g plain chocolate
• 150 ml double cream

Chop the chocolate into even pieces and melt in a bowl over hot water Remove the bowl from the heat and set aside. Heat the cream until hot, but not simmering, and pour it into the chocolate.

Stir the cream and the chocolate together until they are evenly combined. Continue stirring until the mixture has cooled and is smooth and glossy in texture.

At this stage, the ganache can