CHOCOLATE GANACHE
Cooking time
Prep time
ServingsNot available
Ingredients
- 300 ml Elmlea double cream
- 200 grams dark chocolate (over 60%) broken into small pieces
- 2 tbsp caster sugar
| Energy (kcal) | 2233 kcal |
| Energy (kJ) | 9339 kJ |
| Protein (g) | 16.3 g |
| Carbohydrate incl. fibre (g) | 153.5 g |
| Carbohydrate excl. fibre (g) | 139.1 g |
| Sugar (g) | 117.8 g |
| Fibre (g) | 14.4 g |
| Fat (g) | 175.4 g |
| Saturated fat (g) | 107.1 g |
| Unsaturated fat (g) | 57.9 g |
| Monounsaturated fat (g) | 51.6 g |
| Polyunsaturated fat (g) | 6.3 g |
| Trans fat (g) | 0.2 g |
| Cholesterol (mg) | 425 mg |
| Sodium (mg) | 160 mg |
| Salt (g) | 0.40 g |
| Vitamin A (IU) | 4508 IU |
| Vitamin C (mg) | 1.8 mg |
| Calcium (mg) | 309 mg |
| Iron (mg) | 16.36 mg |
| Potassium (mg) | 1362 mg |
Instructions
- Place Elmlea Double in a small saucepan, then heat the Elmlea Double and sugar until it’s boiling.
- Remove and pour over the chocolate.
- Stir until the chocolate texture becomes smooth and homogenous.
- Leave to cool until it thickens up slightly but is still pourable.
- Pour over chocolate cake for dramatic effect.
