Milk Chocolate Ganache Recipe

I call this a ‘treat’ dessert. The delicious, melting taste is totally worth being naughty for and a great one to spoil friends and family with.

It is not wonder why this dessert is especially popular at weddings so come the summer months Rhian, our Pastry Chef here at SP and I find it a common theme on the wedding and large scale event menus.

The sponge base is beautifully light as a butter free genoise sponge is used and by using milk chocolate rather than dark it means you can enjoy the dessert from start to finish without feeling chocolate overload half way through.

Best enjoyed with friends after a fun boozy Friday night dinner but make sure you make a couple spare to have a with a fresh mint tea and movie the next evening.

This recipe is simple, however to go one step further you can leave out the base and enjoy the ganache in a tea cup or glass as a chocolate pot.

Serve with some fresh berries or hazelnut praline and a dollop of ice cream or glug of cream. Divine.

Let us know how you get on.

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RECIPE:

(Feeds 8-10)

Genoise sponge: 

  • 250g sugar
  • 8 eggs
  • 250g plain flour
  • 55g melted butter

1) Melt the butter and leave on side. Place a pan of water on the stove and bring to boil

2) In a heatproof bowl, add the sugar and eggs and place over the pan of water.

3) Whisk the eggs and sugar until it becomes light and fluffy and leaves a think ribbon trail behind when you lift the whisk up. This is called the Sabayon method.

4) Place in a mixer and mix until cool. Pour in the melted butter.

5) Remove bowl from the mixer and gently fold in the plain flour.

6) Pour the mixture into a baking tray lined with baking paper and cook in the oven for 20 minutes at 180C or until a skewer comes out clean.

7) Remove from the oven and leave to cool for 10 minutes on a cooling rack .

8) Cut rounds of the sponge using a cookie cutter and leave to cool.

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For the ganache: 

  • 120g double cream
  • 100g chocolate, preferably milk chocolate.
  • 40g orange puree/juice

1) Place cream and orange juice in a pan and bring just below the boil – or until a few bubbles have appeared. TIP: this will prevent the chocolate ruining.

2) Pour over the chocolate and whisk rapidly until the mixture combines. It will look a little split, but continue to whisk and it is all blended in and thoroughly mixed together. Definitely taste at this point.

3) Place the round of sponge in the base of the cookie cutter seal the edge with asotate; a clear plastic which will be peeled off before serving

4) Pour 80g of the ganache into the prepared cookie cutter and refrigerate. Feel free to judge this by eye however if you want to get the perfect, identical level deserts then we recommend weighing the mixture in.

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Let us know how you get on!

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