Ingredients:
8oz/225g dark chocolate
180ml/One third of a pint Double cream
Optional liqueur for flavouring
1oz/25g unsalted butter (although salted won't do any harm)
Method:
- Melt the chocolate in a large glass or stainless steel bowl (use a double boiler arrangement).
- In a saucepan heat the butter and cream until the mix is just boiling.
- Pour the boiling cream and butter mixture over the melted chocolate and whisk until glossy and smooth.
- Add any flavouring at this point.
- You'll find it easiest to cover a cake while the ganache is still warm.
The proportions of cream to chocolate determine how soft the finished ganache will be - more chocolate results in a harder ganache. To coat a cake, use one part cream to three parts chocolate, ranging up to a 50/50 mixture for a lighter filling.