Caramel, Vanilla and Chocolate Ganache

• 120 g (4¼ oz) Unsalted Butter
• 60 g (2¼

Cut the butter into small cubes and soften to room temperature. Finely chop the two chocolates and place in a medium stainless-steel or ceramic bowl.

Put the sugar in a small heavy-based saucepan and add enough water to just wet the sugar. Place the saucepan over high heat and turn the sugar into caramel. When the caramel turns a medium golden brown, slowly and carefully add the cream.