The best way to make a basic ganache

In this recipe, equal amounts of chocolate and cream are used to produce a creamy chocolate mixture suitable for filling, glazing or coating cakes. If the quantity of chocolate is increased, the ganache will become firmer – perfect for preparing truffles and other sweets. Some of the recipes in this book use an adapted form of this basic version.

 Coarsely chop 300 g dark chocolate and place in a large bowl.

 Heat 300 ml cream in a saucepan until simmering, and pour it over the chocolate.

 Stir the cream and chocolate until evenly combined. Continue stirring until the mixture has cooled and is smooth and glossy. Let the ganache rest at room temperature until it can be easily spread.