This dark chocolate ganache is the best dessert for Christmas! I wanted to create something fun, quick and easy for my family. Whilst making the ganache, I had to experiment melting chocolate at different temperatures in order to get the thick chocolate consistency I wanted (like a chocolate brownie but not a brownie 😊). The festive season is a season for creativity, lots of chocolate and happiness. Enjoy!
SERVES 6 PREP TIME: 3 HOURS BAKING: 20 MINUTES
- 300 grams cake wheat flour
- 2 tsp vanilla essence
- 1 tsp baking powder
- 200 grams castor sugar
- 10 ml canola oil
- 200 grams milk chocolate
- 400 grams dark chocolate
- 400 ml heavy cream
- 80 grams butter
- 200 grams chocolate icing
- 100 grams butter for icing
- 1 egg
Preheat the oven to 180 degrees Celsius.
Pour the flour, sugar, baking powder into a bowl. In a separate bowl, mix the egg and vanilla then pour the mixture into the flour. Mix well.
Knead the dough and roll it out then place it in a greased tart tray. Bake for 20 minutes.
To make the dark chocolate ganache, heat the cream over medium heat in a pot.
In non- stick pan, melt the chocolate under low heat. Mix well and slowly pour the warm cream over the chocolate. Ensure all the chocolate pieces are melted.
Pour the ganache into the tart crust and let it set for 2 hours.
To make the chocolate icing, beat the butter until smooth and pour the icing mix. Mix well until smooth and creamy. Put the icing on top of the ganache.
Serve with strawberries, blueberries, cranberries and pomegranate arils.