Melt the 200g of dark chocolate in a large microwave-safe bowl for 90 seconds. Allow it to cool for 1-2 mins.
Transfer chocolate to your mix master bowl, or make sure your bowl is suitable for electric beaters. Add in the Icing Mix, and slowly pour in the 200 ml of cream, beating for 30-60 seconds until just combined.
The more cream you add, the milkier coloured your chocolate ganache will be.
If your ganache sets too hard - you can microwave for a few seconds to melt it again.
We used Lindt 90% dark supreme as it has the lowest carbs & highest amount of cocoa