White Chocolate Ganache

Ingredients:

300 grams good quality white chocolate (I use Lindt chocolate)

125 ml cream

Method:

• Heat cream, just to boiling point in a saucepan then pour over the chocolate.
• Give it a little wiggle to submerge the chocolate in the cream
• Cover with glad wrap & stand for a few minutes
• Whisk until smooth & glossy
• transfer to a Tupperware container

You can use it at a sauce at this stage or cool in the fridge until it comes to a spreadable consistency to ice cakes or make truffles.

Store covered in the refrigerator for up to one week