Chocolate Ganache

Recipe video above. Made with just cream and chocolate, ganache is a baking staple with many applications that adds a spot of instant luxury! A pourable fudge sauce when warm, for glazing cakes or making drip decorations, to a spreadable and pipable frosting when cool, or for making truffles when cold (use this recipe for truffles). The possibilities are endless - here's just a few ideas!While it is simple to make, things can go wrong if made without care. So follow the directions and read the Key Points below.Rule of thumb - The lighter the chocolate, the softer it is, so the less cream you use.Makes 2 cups / 500 ml - enough to frost 1 layer round 20 - 23cm / 8-9" cake (top and sides), smear onto 12 cupcakes, or sauce for 6 to 8 sundaes.2 layer cakes (filling, sides and top) - double the recipe (click on servings and slide). Slightly more than you need, but better to be safe than sorry!