Chocolate Ganache

(From her new book, Divine Cupcakes)

For Chocolate and Rasberry Cupcakes

Ingredients

Dark Chocolate Ganache
400g dark chocolate
375ml cream

White Chocolate Ganache
600g white chocolate
250ml cream

Method

Melt the chocolate and cream together over a saucepan of gently simmering water or in the microwave on low power. 

Stir to combine and set aside to cool before use.