White Chocolate Ganache

Heat the cream in a saucepan. While the cream is heating, chop the chocolate into smaller pieces. Put the chopped chocolate in a bowl and pour the hot cream over the chocolate. Let it sit for 1 minute, then stir the chocolate into the cream. Cover the hot cream/chocolate with cling film (the film should touch the top of the mixture to prevent condensation under the cling film) and refrigerate overnight. Remove the cream/chocolate and take off the cling film. Scrape any chocolate from the film back into the bowl and whip the ganache until light and fluffy.  

Chocolate Muffins

Melt chocolate and butter in a saucepan and stir until smooth. Let the chocolate cool slightly. While the chocolate is cooling, whisk sugar and eggs until light and fluffy. Sift flour and cocoa powder into the egg mixture, along with the salt. Fold gently until combined. Carefully fold the cooled chocolate/butter mixture into the egg mixture. Divide the batter into 12 muffin cups and bake in a preheated oven at 170 degrees Celsius (338 degrees Fahrenheit) (fan oven) for 25-30 minutes. Let the muffins cool on a wire rack.  

Serving

Remove the chocolate muffins from their paper liners and place the chocolate ganache in a piping bag. Use a nozzle of your choice. Decorate your muffins with the ganache in a pattern of your imagination and garnish with edible flowers. Serve immediately. We used pansies.