Caramel Ganache Icing

Ingredients:

• 375 which chocolate
• ¾ cup white sugar
• 300ml thickened cream

Method:

• Place the chocolate, sugar and 2 tbsn water in a saucepan on the stove on medium heat.
• Stir until the sugar is dissolved then reduce the heat to a simmer for 5-10 minutes until it caramelises.
• Take the pan off the heat and stir in the cream slowly.
• Once the icing has cooled place in the fridge to thicken.

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