Ganache is very versatile and can be using as icing with leftover turned into truffles and other gourmet treats. The better the quality chocolate, the better the texture and taste of your ganache will be. Increase the quantity of cream for a more runny consistency (for frosting cakes) or increase the quantity of chocolate for a thicker consistency (truffles, fillings, etc).
Ingredients:
300 mL thickened cream
250 g dark chocolate
Method:
1. Heat cream in a saucepan until just boiling.
2. Break chocolate into a heatproof bowl.
3. Pour hot cream over chocolate.
4. Stand for 10 minutes.
5. Stir until smooth. Ganache will thicken more as it cools.
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