Ingredients

 

250 grams chocolate bits or quality dark chocolate finely chopped

3/4 cup cream

 

Method

 

• Place chocolate pieces (or chopped chocolate) in a heat-proof bowl (glass or stainless steal). Set aside.

• Heat cream in a saucepan until almost boiling (stir to ensure cream heats evenly).

• Pour cream over the chocolate. Leave for 10 seconds before stirring together. The chocolate-cream mixture should be smooth and glossy. 

• Cover with gladwrap (tuck the gladwrap down to avoid condensation).

• Leave for 20 minutes or until the ganache holds its shape when stirred.