Points to remember
- Chop the chocolate into small pieces so it will melt easily and evenly. Pour nearly boiling double cream onto the chocolate.
- Stir until melted and smooth.
- You can now use it to make three different icings. Allow to cool slightly for a smooth glossy icing that you can pour over your cake.
- Cool further for a thicker icing that you can spread and swirl on your cake.
- If you allow the ganache to cool completely, the mixture will become firm.
- You can now whisk it so that it becomes light and fluffy.
- Use this to frost your cake or spoon it into a piping bag to decorate cupcakes.
If the chocolate gets too hot it may burn and cause the chocolate to seize, turning grainy and thick. If you notice before it all changes, you can rescue it. Remove from the heat and add a little hot water, stirring well until glossy.
Finely chop or grate the chocolate. If chunks are too large the outside will melt before the centre does, causing the outer layer to become too hot. This can cause it to seize.
Unsalted butter can be added for a glossier finish as well as flavourings. Ginger wine, liqueurs such as flavoured brandy, peppermint extract or orange extract all work well.