Hot ganache with dipping treats

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

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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...

To decorate, your choice of...

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
3
Pour the hot ganache into bowls and and sprinkle over decorations of your choice. Serve with your seasonal dipping treats
First published in 2015
discover more:
share recipe:

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.

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