From Mum’s cooking class at My Delicious. Makes enough to cover a 22cm/9in round cake.
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Option 1: Dark Chocolate
155g dark chocolate, chopped
Option 2: White Chocolate during winter
1kg white chocolate
375ml dreamwhip or cream
Option 3: White Chocolate during summer
1.25kg white chocolate
375ml dreamwhip of cream
1. Pit chocolate and cream in a heatproof bowl over a pan of barely simmering water. Don’t let the base of the bowl sit in the water. Stir gently with a wooden spoon until smooth.
2. Remove from the heat and leave until thickened enough to coat the back of a spoon very thickly. The ganache is now ready to pour over a cake, beat lightly until thick enough to spread or pipe.