Chocolate ganache

Chocolate ganache

By
From
Lucy's Bakes
Photographer
Jacqui Melville

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. A grown-up smooth coating or truffle mix. To cover a 20 cm cake heat 200 g double cream until nearly boiling, remove from the heat and stir in 200 g chopped dark chocolate until melted. Set aside to cool a little. When it is a thick, coating consistency, pour it over a cake and spread it down the sides with a palette knife. For truffles, leave the mixture until cold, then chill for 4 hours, roll into small balls, then toss in cocoa powder. Or for a fluffy topping, whip the cooling ganache and use to fill and top cakes or it can be piped.
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