(8 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Ganache recipe
Ganache recipe
  • Makes: 300ml

  • Prep time:

    (plus cooling)
  • Cooking time:

  • Total time:

    (plus cooling)
  • Skill level: Easy peasy

  • Costs: Mid-price

This classic, creamy chocolate icing is rich, thick and so delicious. It can be used as a covering for a chocolate fudge cake or as a filling for biscuits. It can also be chilled and rolled into balls to make chocolate truffles.


  • 225g good quality plain chocolate
  • 100g butter
  • 142ml carton double cream

Take care when melting chocolate not to get it too hot or to get any water in it, or it will seize. Use good quality chocolate for the best results.


  1. Break up the chocolate and place in a bowl with the butter. Place the bowl over a pan of just simmering water and leave until melted, stirring until smooth. Alternatively, place the mixture in the microwave and heat for 3 minutes on medium, stirring halfway through. Stir until smooth.
  2. When the butter and chocolate have melted, remove from the heat and stir in the cream until smooth Cool until it is the desired consistency for pouring over a cake, or chill until firm enough to spread or roll into balls.

Your rating

Average rating

  • 3
(8 ratings)

Your comments

comments powered by Disqus

FREE Newsletter