- 350g Dark chocolate (roughly chopped)
- 300ml Double cream
- 1tbs of your favourite liqueur (optional)
This amount of chocolate ganache will fill and cover a 7″/18cm cake. Such as this Chocolate Fudge Cake recipe.
Place the chopped chocolate into a heat proof bowl. Heat the cream on a medium heat, until you see bubbles around the side of the pan. Do not boil.
Pour the cream over the chocolate and leave to infuse for a couple of mins to allow the chocolate to soften.
Add the liqueur then gently start to mix the cream and chocolate together, until you have a rich smooth glossy consistency.
Leave to set to a spreadable consistency at room temperature. This could take a couple of hours, depending on how hot your kitchen is.
Avoid placing in the fridge at this point as it may set too hard and lose the shine.