Luxurious Bittersweet Chocolate Ganache Recipe

We had hazelnuts chocolate tart for tea yesterday and my grandson was more interested in the nuts and chocolate then the pastry so here’s what it takes to make a great silky smooth and creamy ganache filling!

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Fill me up, chocolate cup! And mess the pastry around…

Luxurious Bittersweet Chocolate Ganache Filling:
350g (12 oz) Bittersweet Chocolate (70%), chopped.
350ml (1½ cups) Heavy Cream.
⅛ teaspoon Salt.
1 tablespoon Unsalted Butter, optional.
Icing Sugar, optional.
150g (5 oz) Hazelnuts (see note below), optional.

To toast and skin hazelnuts: Preheat the oven to 180°C (350°F). Spread the hazelnuts in a single layer on a baking sheet and toast for about 12 minutes, or until golden and the skins blister. Transfer the hazelnuts onto a dry kitchen towel and rub off the skins. Let cool. Use whole or coarsely chopped.

Put the chocolate pieces into a heatproof bowl. In a small saucepan, bring the cream and salt (butter, if using) just to a simmer. Pour the hot cream over the chocolate and let stand for 5 minutes; whisk until smooth.

Pour the chocolate cream into the tart shell (or mini shells) and scatter the hazelnuts on top. Refrigerate until firm, about 1 hour and 30 minutes. Sprinkle with icing sugar if desired. Remove the tart ring, cut the tart into wedges and serve.

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Pour the chocolate cream into the tart shell (or mini shells) and scatter the hazelnuts on top. Sprinkle with icing sugar if desired. Refrigerate until firm before serving.

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Chocolate ganache is finger licking good!

Suggestions: Spread on cakes/cupcakes, pancakes/waffles or fill up pies/tarts.

Ganache can be made ahead and refrigerated. Cover any leftovers with plastic wrap and save in the fridge for up to a week. Warm up in microwave on medium heat on 10 seconds bursts (up to 30 seconds, depending on how much you have left). Remember to stir with spatula before deciding to add extra time – chocolate hold its shape well even though they are already soften.

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This muddy little face brightens up my day!

Happy cooking, eating and bonding! 🙂

Click here for Chocolate Ganache with Gelatine Recipe (great for icing cake).

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