Milk Chocolate Blackberry Ganache

Preparation info
    • Difficulty

      Medium

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 190 ml pouring (35%) cream
  • 40 ml blackberry liqueur (i use the french brand massenez liqueur de mûre)
  • 225

Method

  1. Heat the cream and liqueur in a small heavy-based saucepan over low heat until the mixture reaches simmering point. Place the chocolate in a heatproof bowl, then strain the cream mixture 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. Leave to cool to room temperature.