use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image CHOCOLATE GANACHE

CHOCOLATE GANACHE

CHOCOLATE GANACHE

    Ingredients

    • 300 ml Elmlea double cream
    • 200 grams dark chocolate (over 60%) broken into small pieces
    • 2 tbsp caster sugar

    Nutritional Guidelines (per serving)

    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

    Instructions

    1. Place Elmlea Double in a small saucepan, then heat the Elmlea Double and sugar until it’s boiling.
    2. Remove and pour over the chocolate.
    3. Stir until the chocolate texture becomes smooth and homogenous.
    4. Leave to cool until it thickens up slightly but is still pourable.
    5. Pour over chocolate cake for dramatic effect.