Tarragon & Mustard Ganache

Name: Tarragon & Mustard Ganache
Yield: Makes enough for about 80 chocolates
Ingredients: 70 g (2½ oz/6 tbsp) unsalted butter, cut into cubes and at room temperature; 450 g (1 lb) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped; 400 ml (14 fl oz/1⅔ cups) whipping (pouring) cream; 4.5 g (¾ tsp) mustard powder; 450 g (1 lb) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped; 20 g (¾ oz) tarragon; 60 g (2 oz) invert sugar

Preparation info

Makes enough for about
80
chocolates

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

This is a daring combination – the chocolate aniseed notes work with the woodland notes of the tarragon, with the mustard adding a little warmth.

Ingredients

400 ml (14 fl oz/1⅔ cups) whipping (pouring) cream
20

Chocolate
Vegetarian
Gluten-free

Method

Put the cream in a saucepan and bring to the boil. Add the tarragon.
Turn the heat off and cover the saucepan with cling film (plastic wrap). Leave it to cool and infuse for 2 hours.