Dark chocolate ganache filling
A decadent filling or topping, suitable for a Swiss roll.
|200 g||dark chocolate|
In a large saucepan, bring the cream to the boil. As soon as the cream starts to boil add the chocolate and switch off the heat. Stir until the chocolate has melted.
Set aside to cool slightly until the mixture is spreadable. Spread all over the unrolled Swiss roll, then roll up again.
Recipe reprinted with permission of Julie Donald.