Chocolate Ganache

This glossy thick chocolate ganache can be used to top cakes, decorate buns or coat profiteroles or eclairs. It is delicious and very easy to make.

Ingredients 
250 carton of double cream
150g dark chocolate


Method 

1. Cut up your chocolate into small pieces in a heat proof bowl, set aside.
2. Heat the cream in a pot over a medium heat. Once it is just come to the boil, take it off the heat and pour it over the chocolate pieces.
3. Leave it for a minute or two for the chocolate to melt. Then stir to make a glossy ganache.