Chocolate Ganache Recipe

• 300 grams / 10½ oz of chocolate
• 100 ml / 3½ fl oz of cream

Melt the chocolate in a double boiler (bain-marie). Warm the cream in a saucepan or microwave but be careful not to scald. Add the warm cream to the chocolate (still in the double boiler) and mix together until evenly combined. Beat the mixture until the ganache is smooth and glossy. Remove from the heat and serve. For extra zing add a couple of teaspoons of your favourite liqueur or spirit to the ganache.