INSTRUCTIONS

• Chop the chocolate and place it in a heat proof bowl.
• Pour the cream in another bowl, and heat it in the microwave till it becomes really hot but not boiling. Alternatively, place the cream in a pan, and heat it over the flame, ensuring to stir so that it doesn’t burn.
• Pour the hot cream over the chopped chocolate but don’t stir. Let this sit for 5-7 minutes. The chocolate will start melting by itself. After 5 minutes, stir the mixture with a spatula, breaking any remaining lumps of the chocolate till you have a very smooth mixture. Add the butter and whisk well.
• Cover the ganache with a cling wrap and refrigerate for 45-60 minutes.
• After an hour, beat the ganache with an electric beater till it becomes light and airy in color.
• Fill in piping bags to decorate cupcakes or frost directly on a cake. Store unused ganache in an airtight container in the refrigerator.