Choco­late Ganache


200ml cream 200 grams dark choco­late, chopped (67 per cent co­coa)

Heat the cream in a small saucepan un­til just be­low boil­ing point. Take off the heat and add the choco­late. Leave for 1 minute then whisk un­til smooth. Set aside un­til cool and it has thick­ened to a spread­able con­sis­tency. Spoon over the cake, mak­ing swirls with the back of a spoon. MAKES X CUPS

TO GAR­NISH Top with ex­tra gar­nishes of choice. I used: Val­rhona choco­late pearls, edi­ble gold and sil­ver stars, rolled dark and white choco­late cigars.

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