Chocolate Ganache

Ingredients

1.	Chop the chocolate into small pieces and place in a bowl
2.	In a pan, heat the cream until it begins to boil, but take off the heat as soon as it boils to prevent it bubbling over the pot.
3.	Pour the cream carefully over the chocolate and stir until all the chocolate has melted and the mixture is smooth.
4.	To cover a cake, allow to cool a little before pouring onto the centre of your cake. Carefully tease the ganache down the sides until all the cake is covered. Allow to cool fully, then refrigerate.
5.	To pipe, or use as a filling, after you have stirred in the chocolate allow to cool fully until set. Using a whisk, whip until light and fluffy.