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
155ml                    cream

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.