Step 1

Finely chop the dark chocolate into evenly sized small pieces.

Step 2

Tip the chocolate into a large heat proof bowl.

Step 3

Pour over the double cream and stir together using a spatula.

Step 4

Heat in the microwave in 30 second intervals. Stirring gently, from the centre outwards, in between each burst until the ganache is smooth and glossy.

Step 5

Use immediately as a sauce or dip, or leave to cool until thick enough to fill or ice a cake. Alternatively for a lighter coating or filling for cakes, set aside to cool completely, then whip it up using an electric whisk until light and fluffy, and ready for spreading. If you'd like to use your ganache to make truffles, you could add 30g butter to the mix and then chill in the fridge until firm before rolling into balls and either dusting in cocoa or rolling in your favourite chopped nuts. Ideally you should cool your ganache at room temperature if you want it to retain its shine.