Dark Ganache

600g dark chocolate

300mls pure cream

White Ganache

650g white chocolate

225mls pure cream

1. Put chocolate pieces into a large bowl

2. Put the cream into a large saucepan and bring to boiling point 

3. Pour the cream over the chocolate and mix with a hand whisk until smooth (do not use an electric whisk as it will create air bubbles)

4. Allow to cool completely and leave to set overnight.  

Makes enough to cover an 8 inch round cake.