Chocolate Ganache

This is a classic chocolate ganache recipe and can be used as a warm chocolate sauce or as frosting on cakes. Utterly delicious!

250g chocolate

30ml butter

160ml double cream

5ml vanilla

Chop the chocolate finely and set aside.

Add the butter and cream to a small saucepan and put it onto medium-low heat.

Stir the mixture with a whisk until all the butter has melted.

Leave the mixture for about 2 minutes or until tiny bubbles form along the edges of the pan. Remove from the heat immediately.

Add the chopped chocolate and stir the mixture so that the chocolate can melt.

Add the vanilla and stir the sauce with a whisk until it is completely smooth.

The ganache may now be used as a smooth, pourable fudge sauce to accompany cake, dessert or as a warm sauce for ice cream.

If you would like to use it as a frosting for cakes or cupcakes, pour the warm mixture into a clean mixing bowl, cover with cling film and press the cling film onto the surface of the ganache.

Refrigerate the ganache until ice cold.

When cold, whisk the mixture for one minute until it starts changing colour and becomes creamy. It will be a lighter brown and will have a fluffiness to it.

Use immediately as it firms up quickly.

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