Chocolate Ganache

Ingredients:

• 180 ml heavy cream                                                
• 220 grams chocolate
• 2 tbsp butter
• 1 tbsp ram or brandy (optional)

Method:

1. Put chocolate in a heat proof bowl
2. Heat cream and butter on medium heat and bring to a boil (just)
3. Pour cream and butter onto the chocolate and let stand for 3 minutes
4. Gently stir till all is mixed and thick and glossy

Uses:

• Warm and liquid used as a pourable glaze
• Cooled (at room temperature) as spreadable filling and frosting
• Refrigerated as whipped filling and frosting