Praline ganache

PREP: 10 minutes, plus an hour for cooling. Ingredients quantities for two tiers.

800 g (1 lb 12 oz) dark chocolate (53% cocoa)

400 ml (14 fl oz) thick (double) cream

200 g (7 oz) hazelnut praline, powdered

1. Make the ganache using the method described here.
2. Add the powdered praline and mix to combine well. Set aside to cool for 1 hour.