Ingredients
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300g Dark ChocolateBroken or chopped
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300ml Double Cream
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1 tablespoon Espresso or Dark RumOptional
Directions
Naughty, but nice! Ideal for dipping or drizzling over fruit or a cake when warm. It gets quite stiff when cold. If you want a runny ganache, just reduce the amount of chocolate. It will keep in the fridge for at least 10 days and can be warmed up to make it spreadable or pourable.
This super recipe is totally dependent on the quality of chocolate used for a luxurious result. The higher the % cocoa mass in the chocolate the lower the carbohydrate content, but I wouldn’t go above 80% because it can be too bitter in this recipe. Dark chocolate provides antioxidants and other health benefits too. That’s my excuse and I’m sticking to it! Double cream has approx 1.6g carbohydrate per 100ml, which is nothing.
You can add a shot of cooled espresso (or 1 tabl espoon of very strong regular coffee), rum or other alcohol if you wish. The coffee doesn’t give a coffee flavour but adds an extra depth to the chocolate. Mint leaves can be infused in the cooling chocolate for a minty flavour.
If you are making this as a ‘nice to have’ extra treat during Christmas, I would recommend making half the quantity unless there are a good few people in your house….
Steps
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1
Done
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Pour the cream into a heavy-based saucepan and place over medium heat. Watch very carefully until small bubbles form on the outside edge of the cream and a skin starts to form on top. Immediately remove the pan from the heat. Do not let it boil! |
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2
Done
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Add the chopped chocolate to the hot cream and stir to combine. If it doesn't quite melt, place the pan back over the still-hot cooking ring and allow the chocolate to fully melt. Don't put it back on a high heat! |
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3
Done
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Stir in coffee or alcohol if using. Set aside to cool a little and use to pour over fruit, homemade nut treats or a cake. Otherwise cool, cover and place in the fridge....... at the back of the fridge. Otherwise, it may be gone when you go to use it! |
