Ingredients:
- ½ cup cream
- 200g Dark chocolate, chopped
*Double the recipe if you want to do some piping work.
Method:
- Place the cream in a small saucepan. Slowly bring to the boil. Remove the cream from the heat, cool slightly.
- Add the chocolate. Stir until the chocolate has melted and is smooth. Leave until cool and thick (this is usually about 20 minutes). Spread over the cake.
- If piping, place the remainder of the ganache in the refrigerator until it thickens enough to be piped. (Approximately 1-2 hours)