• Grate or process your chocolate very finely in a food processor so it’s as small as possible and place in a heatproof bowl.
• Pour the cream, the golden syrup (if you’re making the dark chocolate version) and the salt into a medium sized saucepan. Heat very slowly and gently, stirring so the syrup and salt melt.
• The cream should just come to a gentle simmering boil so you are starting to see bubbles on the surface but don’t allow to boil properly.
• Remove from the heat then immediately pour the cream over the chocolate. Make sure the chocolate is completely submerged into the cream by poking down if necessary. Rest for 3-5 minutes.
• Stir from the centre or the bowl to the outer until the chocolate ganache has emulsified and is smooth and glossy.
• Add vanilla extract if you are making the dark chocolate version.

Next steps

• Pouring or dipping. Immediately after making the ganache is ready for pouring as this is when it is in its most liquid state. Perfect for drip cakes or using as a sauce or as a dip for fruit.
• Frosting: Rest the ganache for about 10 minutes (dark chocolate) or 20-30 minutes (milk or white chocolate) in the bowl at room temperature before covering or filling a cake or other baked goods.
• Making truffles: Pour into lined baking tray to cool down for 1-2 hours before rolling into truffles. You can also chill at this point for less sticky rolling. See my detailed recipe on how to make easy truffles.