![recipe image CHOCOLATE GANACHE](/-/media/Project/Upfield/Whitelabels/Elmlea/Assets/Recipes/Synced-Images-Elmlea/f472ec09-2d87-47f5-818c-abe3f673385d.jpg?rev=e88b24a5cc3342d1a7c18541d8694a5a&w=1600)
![recipe image CHOCOLATE GANACHE](/-/media/Project/Upfield/Whitelabels/Elmlea/Assets/Recipes/Synced-Images-Elmlea/f472ec09-2d87-47f5-818c-abe3f673385d.jpg?rev=e88b24a5cc3342d1a7c18541d8694a5a&w=1600)
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
- 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.
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