Dark Chocolate Ganache Recipe
½ cup thickened cream
7 oz (200g) bittersweet (dark) chocolate
1 Break chocolate into small pieces and put in a small bowl.
2 Put the cream into a saucepan and bring to the boil.
3 Pour the cream over the chocolate and stir until chocolate has melted and it is smooth.
4 Stand at room temperature, until cooled and thickened.
5 Then use to cover your cakes.
Makes enough for 12 cupcakes.