Chocolate Ganache

• dark chocolate↗200g g

  coarsely chopped

• double cream↗300ml ml
• golden sugar↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Place the chocolate in a large heat‑proof mixing bowl. Pour the cream into a saucepan with the sugar and bring to a gentle boil over medium heat, stirring constantly until the sugar dissolves. Raise the heat and bring to a full boil, then quickly remove from the heat. Pour the hot cream over the chocolate and whisk until smooth and glossy.

2. 2

   Use immediately or let it cool until thick enough to spread on a cake. Alternatively, let it cool completely, then whisk with an electric mixer until light and fluffy – ready for spreading.