Here is a basic recipe for chocolate ganache. This ratio of chocolate to cream can be doubled for a larger batch.
150gm milk chocolate, chopped
100ml cream, hot
Add chopped chocolate to metal bowl.
- Heat cream in small pot until just on the verge of boiling.
- Pour hot cream over chocolate, allow to sit for 2 minutes.
- Stir cream into melting chocolate until its smooth and no lumps appear.
- Drizzle over cakes, doughnuts or leave to set slightly and it will thicken. Spoon over pancakes or have with ice-cream. The possibilities are endless.
Makes: 3/4 cup ganache