Chocolate Ganache

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 8 ounces dark chocolate (i use bournville)
• 1/2 liter double cream

Recipe

• 1 break the chocolate into small pieces and place in a saucepan.mix in the double cream.
• 2 over a very low heat and stirring constantly to prevent the chocolate from scorching,work the mixture until all the chocolate has melted and you have a smooth creamy mixture(stir gently - do not beat).
• 3 turn up the heat and keep stirring until boiling point has just been reached.remove from the heat.
• 4 cool, stirring once in a while,until the mixture begins to thicken and set.
• 5 at this stage, the mixture can be stored in a refrigerator until required(1-2 days),.
• 6 if it's not to be used immediately.
• 7 put the mixture into the bowl of an electric mixer.add your favourite liqueur at.
• 8 this stage (if using).
• 9 mix at high speed using a whisk until the mixture doubles in volume.it will lighten in.
• 10 colour and become fluffy in appearance after.
• 11 approximately 5 minutes(don't try it with a handwhisk unless you're superman).
• 12 use immediately before it becomes hard and.
• 13 unspreadable to fill and decorate the outside of cakes and tortes.