Chocolate & Cardamom Ganache Recipe

This is an adorably rich petit four where the deep bitter chocolate flavour is restrained by the addition of the spicy cardamom pods. Use the best chocolate you can (minimum 70% cocoa solids) in Agnar Sverisson's recipe.

Ingredients

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7 cardamom pods
75g of trimoline
360ml of whipping cream
375g of dark chocolate
150g of unsalted butter
cocoa powder for dusting

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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

Melt the chocolate and gradually emulsify it into the butter in 3 stages

375g of dark chocolate
150g of unsalted butter

Mix in the cardamom infusion. Spread out the ganache mixture on a tray and leave to set overnight

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

Place the ganache balls in a small bowl and serve

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Agnar Sverrisson

Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.