WHITE CHOCOLATE GANACHE:
360g White eating chocolate
125ml Pouring Cream
DARK OR MILK CHOCOLATE GANACHE:
200g milk or dark eating chocolate
125ml pouring Cream
1. Bring cream to the Boil in a small saucepan, remove from the heat.
2. Break chocolate into pan with hot cream, stir until smooth.
3. Cool mixture to room temperature if not being used as a glaze(in which case use while warm an pourable, example a drip cake) before beating or whipping to the desired consistency.
Makes enough to cover a deep 20cm round cake.
PS. You can whip it, or leave it to thicken then use on the cake as in the picture below. I didnt whip the ganache on this cake and worked like a dream.
Tip: to get your ganache super smooth use a spatula thats been dipped in boiling water then wiped dry, then run your spatula around the cake to give a smooth finish.x
Photo and recipe: Chantell Scheepers Mustoe