CHOCOLATE GANACHE

 

Chocolate ganache si so versatile meaning that it can be used a the perfect creamy centre for a chocolate sponge, piped onto cupcakes or poured over the top of a Devils cake.

 

Ingredients-
200g dark chocolate
200ml of double cream

Method-
1. Melt chocolate and cream together in a bowl over a pan of simmering water,

stirring gently to combine.
2. For a creamy consistency for a cake centre or top- Leave to cool completely,

overnight is best then whisk until light and fluffy so you can spread with a palette knife. 

3. For pouring over a chocolate cake- Leave to cool slightly then pour over the

cake starting in the centre and working outwards. Use a palette knife to level.

4. Top with delicous decoration such as maltesers or sprinkles.

 

For a white chocolate ganache use 200g of white chcolate to 80ml of double cream.