DARK OR MILK CHOCOALTE GANACHE
100g good quality dark or semi-sweet chocolate, chopped into small pieces
100ml fresh cream
1 teaspoon espresso or good quality coffee granules (optional)
- Place the chopped chocolate and cream (and espresso/coffee granules if you are using) in a double boiler.
- Heat slowly until the chocolate melts. Stir until the ganache is smooth and shiny.
For white chocolate ganache
Repeat as for the above using good quality white chocolate but omit the coffee granules. You can add a drop of orange extract or Cointreau if you like.