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    recipe image CHOCOLATE GANACHE


    • 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


    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.