Chocolate ganache

Heat the cream in a pan until it starts to boil. Chop the chocolate into small chunks and place in a bowl. Add the cream the the bowl of chocolate. Mix until all the chocolate has melted.

If using as icing, leave to cool before putting it on a cake etc.

For a runnier ganache/chocolate sauce: - add less chocolate or add more cream - substitute the cream for milk

For a thicker ganache/truffles: - add more chocolate or less cream