What you’ll need:

What you’ll do:

Step 1. Warm the double cream in a pan. Keep a close eye on it – you don’t want it to boil. Let it bubble slightly as this scorches the proteins, but stop it just before it boils. If it boils, then the heat will destabilise the fat globules and your ganache will the ganache split or separate.

Step 2. Add the grated dark chocolate. By grating it, we increase the surface area of the chocolate so that it melts into the double cream faster.

Step 3. Grab your whisk and beat the mixture to achieve the desired texture. By doing this, you’re creating an emulsion.

If you let it cool slightly and beat it with a whisk, you can create a light and fluffy texture perfect for cake fillings, but if you mix it with a spoon you can keep the mixture smooth. Pouring it onto your cooled cake at this stage means that it will set with a smooth, shiny surface, and you can also create the ‘dribbling’ effect that’s often popular, by guiding it to fall lightly down the sides of the cake.