Making Ganache

This creamy chocolate mixture can be used as an icing and filling for cakes, and can be flavoured with a few drops of liqueur or coffee if you like. For successful results with ganache, use a good-quality chocolate, such as couverture, that contains a high percentage of cocoa butter (see box).

1. Chop and melt 300 g chocolate. Heat 150 ml double cream; pour over.

   

2. Stir the cream and chocolate together using a wooden spoon.

   

3. When they are evenly combined, beat until smooth and glossy.