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
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.
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.
Top tip for making Ganache
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.