You will need a bain marie/double boiler. At home this can be made using a pan with water and another smaller container, preferably metal, that can sit in the one with water.

If using a chocolate block split the chocolate into smaller chunks. You could also use chocolate chips.

For this recipe measure both ingredients in a 1:1 ratio. This can however be adjusted depending on preference and use. For a thicker flow the chocolate can be more.

For the home made bain marie, place the larger pan directly on the gas or electric stove.

Put the two ingredients in the smaller pan.

Put the smaller pan into the bigger pan with the water and switch to low heat.

Caution: DO NOT ALLOW IT TO OVERHEAT OR BOIL. Once the chocolate starts melting you can even stop heating it.

Stir constantly in one direction as the chocolate melts and mixed with the creme.

Once well mixed in, your garage is ready to use in icing cakes or topping even of Icecream and other sweet treats.

Note:

1. It solidifies at room temperature. To use it, warm it in the bain marie.

2. For good quality ganache use high quality chocolate