Berry ganache

Recipes posts Jan 27, 2014 — Dessert

Simple to make, delicious and with multiple uses. Feel free to use whichever berries are currently in season; raspberry, blueberry and blackberry are particularly delicious. Our most common use for the ganache is as a filling for the moelleux au chocolat, but it can also be mixed into hot chocolates and used in other baking recipes.

Ingredients

  • 125 g berries
  • 100 g dark chocolate
  • 30 g cream

Instructions

  1. Melt the chocolate in a heat-proof bowl over a saucepan of simmering water.
  2. Press the berries through a fine sieve to extract the juice (about 100 g).
  3. Gently heat the juice and mix in the cream.
  4. Combine the melted chocolate with the berry mixture, taking care not to incorporate any air.
  5. Pour the ganache into an ice cube tray and freeze.