150g dark chocolate (at least 70% cocoa solids)
150ml double cream
1. Finely chop 150g dark chocolate (at least 70% cocoa solids) so that it melts evenly and add to a heatproof bowl. Pour the cream into a small pan and heat gently over a low-medium heat until just steaming. Pour the cream over the chocolate and leave to melt for 1 min then mix until smooth and glossy.
2. The ganache can now be used in 3 different ways. 1. As a glaze – while the ganache is still warm, pour over cakes or desserts to cover, easing it down the sides with a palette knife if needed. 2. As an icing – cool the ganache slightly then whip with an electric whisk until just pale and fluffy then spread or pipe over cakes and desserts. 3. As truffles – pour the ganache into a lipped tray and chill for 2-3 hrs, or until completely solid. Use a teaspoon to scrape up a ball of solid ganache and shape into round balls with your hands.
3. Roll in cocoa powder and allow to set on a lined tray in the fridge for at least an hour before serving.
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