Chocolate ganache

Method

1. Grate the chocolate into a heatproof bowl.
2. Gently heat the double cream over a low-medium heat in a small pan until steaming but not simmering (if it’s too hot the chocolate may split). Pour the cream over the chocolate and leave for 3 minutes, then gently stir until smooth and glossy.
3. Use it hot: as a dip for fruit, or poured over ice cream, pancakes. Use it cool: (but still runny) as a pouring glaze for cakes or for filling tarts (chill the ganache in the tart case for a smooth finish). Use it cooler: (and thickened) for filling and icing cakes and cupcakes, or when a whipped ganache is called for.