Dark chocolate ganache | Recipe | Natalie Penny

Name: Dark chocolate ganache | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Warm the coconut cream and maple syrup in a saucepan over a low heat. Heat gently until steaming, but not boiling, then remove from the heat.; Add the chopped chocolate to the pan, whisking continually until you have a smooth, thick chocolate sauce.; Once cooled, pour the mixture into a serving bowl, or divide between 6-8 individual pots. Cover and place in the fridge to chill for a minimum of four hours, or overnight.; If serving in individual pots, top each with a slice of orange, then sprinkle over some crumb.

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By using flavoured chocolate – or by adding flavours to the chocolate – you can transform this ganache into a different dish.

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Ingredients

Ingredients
Instructions
Warm the coconut cream and maple syrup in a saucepan over a low heat. Heat gently until steaming, but not boiling, then remove from the heat.
Add the chopped chocolate to the pan, whisking continually until you have a smooth, thick chocolate sauce.
Once cooled, pour the mixture into a serving bowl, or divide between 6-8 individual pots. Cover and place in the fridge to chill for a minimum of four hours, or overnight.
If serving in individual pots, top each with a slice of orange, then sprinkle over some crumb.