This chocolate ganache is so adaptable, here I have served it as a dinner party desert with sliced seasonal oranges and a hazelnut sesame crumb.
By using flavoured chocolate or adding flavours to the chocolate depending on the season you’re in, or what you have to hand can transform this ganache.
For example, one of my favourite combinations is lime and sea salt, which is delicious served after a Mexican meal. There are so many wonderful brands of chocolate with delicious flavour combinations that could be used. They can be served in little pots or left to chill in a large bowl and spooned onto a plate for serving.
This is a similar recipe to my chocolate pots de creme, although my chocolate pots are a softer consistency and would be not suitable for spooning as they use a full tin of coconut milk as opposed to just the thick cream part. The recipe can be found here
150 grams of dark 70% chocolate (Plane or flavours of choice)
400 grams coconut cream (thick part from 2 tins of full fat coconut milk)
2 tbs of Maple syrup
pinch of salt
zest of one orange
¼ tsp of cinnamon
50 grams toasted hazelnuts
1 1/2 tablespoon toasted white sesame seeds
Good pinch of salt
Good pinch of cinnamon
6 biscuits of choice such as almond or orange thins
3-4 oranges peeled and thinly sliced
In a saucepan add the thick part of two tins of full fat coconut milk and two tablespoons of Maple syrup. Heat gently and do not allow to boil, you want the milk to be steaming but not boiling one city steamy remove from the heat.
Whilst the milk is heating roughly chop the chocolate and place in a bowl.
When the milk is hot pour over the chocolate whisking continually until you have a smooth thick chocolate sauce.
At this point you can add the zest of an orange and some cinnamon, stir to combine and set aside to cool to room temperature. You could add in other flavourings at this point such as lime zest, lemon zest, ground cardamom, ginger, stem ginger or any flavours you wish.
This is the point to decide whether you want to serve it in little pots or spoon it onto plates if you are planning on serving it in individual pots divide between the pots and place into the fridge to chill for a minimum of four hours. If you’re planning on spooning it just cover the bowl and place in the fridge again for a minimum of four hours or overnight.
Whilst the ganache is setting add the toasted hazelnuts, biscuits, cinnamon and salt into a food processor and blitz to a rough crumb, you can also do this by hand in a small bag and bash with a rolling him. Finally add in the toasted sesame seeds and stir to combine.
When you are ready to serve place some sliced oranges onto a plate, using two spoons that have been warmed in a cup of boiling water, scoop the chocolate from the bowl and place on top of the sliced oranges , finish with a good sprinkle of the hazelnut biscuit crumb.