Chocolate ganache can be any decorators best friend!
When set stiff, it can be used as a firm base before covering with icing. When made a little softer, it can be a quick and effective way to fully cover a cake, and to use as a topping for cupcakes.
Depending on your climate, you can add more chocolate to ensure you don’t end up with a runny mess!
I prefer to use good quality chocolate with at least 53% cocoa solids to ensure you get the best results.
Makes 12 cupcakes
- 200g (7oz) of dark (semisweet) chocolate callets, or chopped finely
- 200g (7oz) double (heavy) cream
Place the chocolate in a good sized bowl.
In a saucepan, bring the cream to a gentle boil string constantly and then pour over the chocolate.
Mix with a spatula until all of the chocolate has melted, and is perfectly mixed in with he cream.
Allow to cool, then cover with cling film.
The ganache can be generally stored in the refrigerator for up to one week.