This basic ganache mixture also makes a delicious sauce for vanilla ice-cream – so why not double the quantities and make a dessert out of it the night before
200g rich dark chocolate
227ml organic double cream
Cocoa powder for dusting
Method
Makes 16 - 20 pieces (depending on how you finish them!)
1 Break the chocolate into pieces and set aside. Pour the cream into a saucepan and place over a medium heat until it is just starting to bubble at the edges. Remove from the heat and add the chocolate pieces. Using a wooden spoon, mix the chocolate and the cream. You should end up with a rich, glossy sauce.
2 Pour the sauce into a parchment-lined plastic picnic box.
Allow to cool and place in the fridge overnight.
3 Lift out the ganache with the parchment paper and peel away from the sides. Cut into rough squares.
4 Sift some rich, good-quality cocoa powder on to a plate. Using a fork, gently roll the ganache squares around in the cocoa powder.
Place them on a cardboard rectangle and wrap with paper and ribbon. Store in a cool place and eat within four days.
Do not be too fancy with getting the size exactly right, the joy of these is that they are home made, so they are meant to look like it! Lynn xx
http://www.synthasite.nicholsons.com
