Paul A Young demonstrates how to make a wonderfully rich hot ganache with a perfect dipping consistency. The treats you use for this chocolate dip recipeare up to you - a variety of seasonal fruits go perfectly, as do mini cookies, dried fruits or even cubes of cheddar and Stilton if you want to get radical.
Paul A Young is ranked as one of the world's leading chocolatiers, conjuring up confectionery that is original, artistic and, above all, wonderfully tasty.
Place the cream and sugar in a pan and bring to the boil. Simmer for 1 minute, remove from the heat and set aside for 2 minutes to rest. Add a flavouring of your choice at this stage so that the flavours can fully infuse
200g of double cream
100g of light muscovado sugar
Add the chocolate to a large, heat-proof bowl and pour the cream over the chocolate. Whisk the mixture until the chocolate has melted and the mixture is silky-smooth and glossy
250g of dark chocolate, broken into pieces
Pour the hot ganache into bowls and and sprinkle over decorations of your choice. Serve with your seasonal dipping treats