Chocolate and Violet Ganache

Preparation info

    • Difficulty


Appears in

Sepia: The Cuisine of Martin Benn


By Martin Benn

Published 2014

  • About


  • 120 g ( oz) dark couverture chocolate (72% cocoa solids), chopped
  • 150 g (


Place the chocolate in a bowl. Bring the cream and inverted sugar to the boil in a small saucepan over medium heat. Pour one-third of the hot cream over the chocolate and stir, using a spatula, working from the inside in small circular motions. Continue to add the cream, one-third at a time, then add the violet essence. Gently stir until well incorporated and the chocolate is shiny and smooth.