Chocolate Ganache

Ingredients
150ml double cream
125g good quality plain/milk chocolate chips or pieces

Method

1. Pour the cream into a saucepan and bring gently to the boil.
2. Remove from the heat and add in the chocolate chips/pieces and gentle stir until all the chocolate has melted and the mixture is smooth.
3. Return to the heat and bring back to the boil. Once boiling, remove once more from the heat and allow to cool.
4. Use at room temperature, the mixture should be smooth and creamy with the consistency of softened butter.