Hot ganache with dipping treats
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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 recipe are 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.
First published in 2015
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Ingredients
Metric
Imperial
Ganache
- 200g of double cream
- 100g of light muscovado sugar
- 250g of dark chocolate, broken into pieces
Dipping treats
- brownie cubes
- cinnamon wafers
- seasonal fruit
To flavour, your choice of...
- cinnamon stick
- chilli, powder or fresh
- nutmeg, grated
- fresh basil
- thyme
- lavender
- kirsch, or liqueur of your choice
To decorate, your choice of...
- orange zest
- rose petals
- lavender flowers
- red chillies, sliced
SAVE RECIPE
Method
1
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
2
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
3
Pour the hot ganache into bowls and and sprinkle over decorations of your choice. Serve with your seasonal dipping treats
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