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CHOCOLATE GANACHE
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.
