Chocolate Ganache

1. 1

   Break the chocolate into small pieces and place in a saucepan.Mix in the double cream.

2. 2

   Over a very low heat and stirring constantly to prevent the chocolate from scorching,work the mixture until all the chocolate has melted and you have a smooth creamy mixture(stir gently - do not beat).

3. 3

   Turn up the heat and keep stirring until boiling point has just been reached.Remove from the heat.

4. 4

   cool, stirring once in a while,until the mixture begins to thicken and set.

5. 5

   At this stage, the mixture can be stored in a refrigerator until required(1-2 days),.

6. 6

   if it's not to be used immediately.

7. 7

   Put the mixture into the bowl of an electric mixer.Add your favourite liqueur at.

8. 8

   this stage (if using).

9. 9

   Mix at high speed using a whisk until the mixture doubles in volume.It will lighten in.

10. 10

    colour and become fluffy in appearance after.

11. 11

    approximately 5 minutes(don't try it with a handwhisk unless you're Superman).

12. 12

    Use immediately before it becomes hard and.

13. 13

    unspreadable to fill and decorate the outside of cakes and tortes.

* Per serving · 4 servings · Values may vary.

No additional tips available.