Chocolate and cardamom ganache
- Petit four
- easy
- 25
- 30 minutes, plus overnight setting
PT30M
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.
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Ingredients
Metric
Imperial
- 7 cardamom pods
- 75g of trimoline
- 360ml of whipping cream
- 375g of dark chocolate
- 150g of unsalted butter
- cocoa powder for dusting
Method
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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