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I`ve tried loads of recipes for ganache and this one has allways worked. 200g of dark chocolate 70% , 300ml of double cream, 50g of butter. Melt the chocolate in a microwave or over a ban marie, melt the butter , whip the cream to firm peaks. Whisk the butter in to the chocolate, then fold the cream in to the chocolate and butter mix. There`s no over heating of the chocolate so it never splits. It makes the most silky smooth ganache you have ever seen. If you need more just adjust the weights.

CM the best way is still to boil the double cream & chocolate together then whisk until cold - - -trust me I`m a chef!!!!!

Does that not affect the fat in the cream?

I use the microwave to just heat the double cream just as it starts to bubble(you have to watch it)then add in the broken up chocolate and mix it in,works a treat.

cant believe its taken me so long to realize that i typed fondant when clearly i meant truffles!!!!!!!!!!!!

make ganache the exact same way as fondant. bring cream to simmer, remove from heat and chuck the cream over smashed chocolate and stir til fully mixed. Job Done

I also add 25-50gm of butter to add to the richness and setting ablity!

Many thanks, I'll give it a go, I did use high quality chocolate, but the recipe did not stipulate bringing it to the boil..................watch this space!

Pauline you need top quality ( high cocoa fat) chocolate & double cream, heat the cream then add the chocolate in pieces bring to the boil then remove from the heat & whisk until cool