Add even more retro glam to your next dessert with this easy chocolate ganache.

Alternatively, melt the chocolate in a bain-marie, add the warmed cream and stir until smooth and glossy. Another method is to melt 250 g good-quality chopped chocolate and 6 T water in a double-boiler stirring often. Use dark chocolate for a lactose-free version.

Method

    1. Finely chop 200g chocolate.

      Step 1

    2. Heat ½ cup cream in a saucepan over a medium heat.

      Step 2

    3. Remove the saucepan from the heat and stir in the chocolate until smooth and shiny.

      Step 3

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