GANACHE

Makes 750 g (1 lb 10 oz)

300 ml (10½ fl oz) thin (pouring) cream (35% fat)

450 g (1 lb) dark chocolate (55% cocoa), chopped

Pour the cream into a saucepan and bring to boiling point. Add the chocolate and stir until melted. Use straightaway.

NOTE

To make a chocolate ganache glaze, mix together 100 g (3½ oz) Chocolate glaze (see opposite) and 100 g (3½ oz) of this ganache and gently stir over a pan of boiling water.