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A basic ganache recipe to make truffles or as a filling for macarons, biscuits and cakes.
30g double cream
125g plain dark chocolate (we recommend our 65% house blend)
In a saucepan gently bring the cream and milk to the boil. Break or chop the chocolate into little pieces and add to saucepan.
Gently melt the chocolate into the mixture and briefly bring to the boil once again until smooth.
Pour the ganache into a shallow soup bowl.
Cover with clingfilm, making sure the film is in contact with the surface of the ganache and no air bubbles remain.
Keep refridgerated up to 24hours until crystallised.
- infuse the cream with fresh mint or tea
- add lemon or orange zest
- add spices such as cinnamon or nutmeg