Chocolate ganache

The freshly made crème anglaise (vanilla sauce) produces a rich basis for this ganache which can be used for a wide variety of dishes.

Makes 800g,

Chocolate ganache

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whipping cream






vanilla pod






pasteurised egg yolks



dark chocolate, 70%

Preparation method

  • Measure the amount of pasteurised egg yolks needed into a large bowl.
  • Bring the cream and the milk with the vanilla pod (sliced through) and sugar to the boil and leave on a very low heat for a few minutes to infuse.
  • Pour this mixture through a sieve over the egg yolks and beat firmly with a whisk.
  • Pour back into the pan and allow it to thicken over a low heat up to 80°C, but not hotter to prevent the egg yolks from setting!
  • Pour into a blender while still hot and add the chocolate. Blend together until smooth.
  • Pour the ganache into a tray and set aside in the refrigerator to firm up.
  • Transfer the mixture to a piping bag with a smooth nozzle.

Serving suggestions

  • As part of a dessert, e.g. with a dessert of grilled peaches, raw mushrooms, and a yoghurt and Trappist beer sponge cake.
  • As a component in an adaptation of a Dame Blanche or banana split.
  • As a garnish for pastries. 

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