Chocolate ganache is the ultimate chocolate icing for cakes. It is rich, smooth and velvety. It can also be used as the base to making amazing chocolate truffles.
- 200g dark chocolate, at least 50% cocoa solids, chopped
- 175ml cream
Place the chocolate and cream in a heatproof bowl and set over a saucepan of simmering water, ensuring the base of the bowl doesn’t touch the water. Leave for a few minutes before mixing slowly from the centre with a whisk. Stir until everything is incorporated and the ganache is glossy and smooth.
Refrigerate until firm and spreadable.
This ganache will keep for up to 2 weeks in the refrigerator.
Recipe from Bluebells Cakery