Chocolate Honey Ganache

Makes 450ml

Ingredients

130g double cream

170g honey (we used Bean & Bramble)

225g 70% dark chocolate, finely chopped

15g salted butter

Method

Bring cream and honey just to boiling point, remove from heat and add the chocolate and butter.  Leave for a couple of minutes then stir well.

Serving suggestions

Warm:
Stir through soft ice cream and freeze.
Drizzle over strawberries or bananas.
Use as part of a knickerbocker glory.

Cold:
Leave until cool but still spreadable and use to ice cakes. This will generously cover a 33cm x 23cm traybake.