Chocolate Ganache

Directions

1. 1
   Break the chocolate into small pieces and place in a saucepan.Mix in the double cream.
2. 2
   Over a very low heat and stirring constantly to prevent the chocolate from scorching,work the mixture until all the chocolate has melted and you have a smooth creamy mixture(stir gently - do not beat).
3. 3
   Turn up the heat and keep stirring until boiling point has just been reached.Remove from the heat.
4. 4
   cool, stirring once in a while,until the mixture begins to thicken and set.
5. 5
   At this stage, the mixture can be stored in a refrigerator until required(1-2 days),.
6. 6
   if it's not to be used immediately.
7. 7
   Put the mixture into the bowl of an electric mixer.Add your favourite liqueur at.
8. 8
   this stage (if using).
9. 9
   Mix at high speed using a whisk until the mixture doubles in volume.It will lighten in.
10. 10
    colour and become fluffy in appearance after.
11. 11
    approximately 5 minutes(don't try it with a handwhisk unless you're Superman).
12. 12
    Use immediately before it becomes hard and.
13. 13
    unspreadable to fill and decorate the outside of cakes and tortes.