Ingredients

• 4 oz white chocolate
• 1/4 cup double cream

Method

1. Recite Bismillah
2. Place water in a saucepan to boil.
3. In a large bowl that will fit on top of the saucepan & not sink in,break the chocolate into chunks.
4. Lower the heat completely & place bowl over the saucepan. Let the chocolate melt, stirring occasionally.
5. Once the chocolate has melted, pour cream into a separate saucepan & bring to a simmer.
6. Add cream to the melted chocolate & combine using a whisk.
7. Cool slightly before using.
8. Pour into a piping bag, cut a small hole and drip along the sides. You could even pour over the entire cake for a rich chocolate taste or use it as a filling in between layers. Yum!!

Tips

• When using large quantities of chocolate we prefer melting the chocolate over water then adding it to cream when it comes to a boil 
• Do not use the ganache straight away to drip, let it cool a little for a more precise drip.
• Test it out on the side of the bowl to see if it is the desired consistency.
• If you want to colour your chocolate when boiling the cream add the colouring to the cream not to the chocolate alone as it may seize.
• When using chocolate & colouring NEVER use liquid colouring as this will seize the chocolate, use either powder or gel. We prefer gel when it comes to ganache!
• When adding colouring to just chocolate, gel may  also seize the chocolate. It is best to buy special chocolate colours.