225g/8oz white or plain (semisweet) chocolate (at least 70% cocoa solids), chopped
into small pieces
250ml/8fl oz/1 cup double (heavy) cream
1 Put the chocolate in a heatproof bowl. Bring the cream to the boil in a small pan and pour on to the chocolate. Stir until the chocolate melts and the mixture is smooth. Set aside to cool for 5
2 Whisk until it begins to hold its shape.
3 This is enough to cover an 18cm/7in cake.