Christine Manfield

Dark Chocolate Ganache

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 200 ml pouring (35%) cream
  • 195 g valrhona manjari 64% dark chocolate, finely chopped

Method

  1. Heat the cream in a small heavy-based saucepan over low heat until it reaches simmering point. Place the chocolate in a heatproof bowl, then strain the cream through a fine-mesh sieve over the chocolate. Stir until the chocolate has melted and combined with the cream to form a smooth and shiny ganache.
  2. Immediately pour the ganache into the tart shell to half-fill.