Chocolate Ganache Frosting

Ingredients:
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25g glucose syrup
250g fresh cream
250g cooking chocolate
25g butter


Method:
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Chop cooking chocolate into small pieces. Leave aside.

Place the whipping cream in a pan. Double boil until the cream is melted. Add butter and glucose syrup.

Stir the mixture. Remove from heat and add the chopped chocolate. Mix with a spatula until chocolate has melted.

Cool the ganache before pouring over a cake. Smoothen with a palate knife.

If you wish to use the gananche to pipe designs on your cake, then leave the ganache to cool completely. It will thicken when cooled and can be used to decorate your cake.


Note: Only add chocolate into the heated cream mixture once the cream has been removed from heat, or else the ganache will be runny and will not thicken properly.

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