MILK CHOCOLATE GANACHE
½ cup (125ml) pouring cream 200g milk chocolate, coarsely
1 Bring cream to simmering point in a small saucepan, but don’t boil; remove from heat.
2 Add chopped chocolate to hot cream; stir until smooth.
3 Cool mixture to room temperature before beating or whipping ganache to the desired consistency. (Ganache can also be refrigerated for around 30 minutes, or until it becomes thick and spreadable, then whipped with an electric mixer until it increases in volume and becomes fluffy.)