Chocolate Ganache


Makes enough to cover a 23cm cake. You can also serve this ganache over fried bananas which you have drizzled with warmed rum; drizzle it over ice cream or just dip a toasted croissant into it when you get a grá for something sweet. Add a spoon or two of Baileys, rum, Cointreau, Grand Marnier or any favourite liqueur instead of vanilla extract.


200g dark chocolate (70% cocoa solids)
2 tablespoons golden syrup
120g caster sugar
60ml cold water
1/2 teaspoon vanilla extract (optional)


1. Break the chocolate into pieces.

2. Heat the golden syrup, caster sugar and water in a non-stick saucepan until the sugar is dissolved and it is syrupy. Turn the heat up and bring the syrup to the boil. Remove from the heat and add the chocolate, stirring to melt it. Add the vanilla extract if using. Use immediately.


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