280g dark chocolate, 300ml double cream, 2tbsp golden caster sugar.
- Roughly chop the chocolate and set aside in a bowl.
- Heat the cream and sugar over a gentle heat whilst continuously stiring until the sugar has dissolved. Bring to the boil then remove from the heat.
- Add the cream mixture to the chopped chocolate and whisk until thick, smooth and glossy.
- The ganache is now ready to use straight away or leave to cool if you require it thicker.