Dark / Milk Chocolate Ganache: 

Ratio of chocolate to cream should be 2:1 ( 2 parts of chocolate, to 1 part cream).

600g dark/ milk chocolate

300g cream

Heat the cream in a microwave, to let some of the water content evaporate. Once heated, add your chocolate buttons or chopped chocolate, to the cream mixture, and swirl, to melt some of the chocolate. Microwave the mixture in short bursts (10 seconds), and swirl the mixture to allow all the chocolate to melt. Once all the chocolate is melted, stir the mixture with a spoon, till the mixture is smooth and glossy. Allow the mixture to cool, and then use, in desserts or for decorating cakes.

White Chocolate Ganache:

Ratio of chocolate to cream should be 3:1 ( 3 parts of chocolate, to 1 part cream).

600g white chocolate

200g cream

Heat the cream in a microwave, to let some of the water content evaporate. Once heated, add your chocolate buttons or chopped chocolate, to the cream mixture, and swirl, to melt some of the chocolate. Microwave the mixture in short bursts (10 seconds), and swirl the mixture to allow all the chocolate to melt. Once all the chocolate is melted, stir the mixture with a spoon, till the mixture is smooth and glossy. Allow the mixture to cool, and then use, in desserts or for decorating cakes.