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Chocolate and cardamom ganache

Chocolate and cardamom ganache

Chocolate and cardamom ganache

PT30M

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1
Bring the cardamom, trimoline and whipping cream to the boil. Take off the heat and infuse for 15 minutes. Pass through a fine sieve
  • 7 cardamom pods
  • 75g of trimoline
  • 360ml of whipping cream
2
Melt the chocolate and gradually emulsify it into the butter in 3 stages
  • 375g of dark chocolate
  • 150g of unsalted butter
3
Mix in the cardamom infusion. Spread out the ganache mixture on a tray and leave to set overnight
4
Shape the ganache into rough balls by hand. Once made, coat in cocoa powder and store in the fridge for 2 hours to set
  • cocoa powder for dusting
5
Place the ganache balls in a small bowl and serve

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Chocolate and cardamom ganache

 
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