James Martin’s Chocolate Ganache


Perfect the art of ganache with James Martin’s moreish recipe

This is a basic ganache to which you can add different flavourings, such as rum, brandy, yuzu or maccha (a strong, powdered Japanese green tea – use 1 tsp, and don’t be tempted to substitute leaf tea).

If you add more chocolate, the mix will become firmer when cold. You can either shape the ganache into truffles, or use it as a chocolate filling for cakes and desserts (this recipe makes enough to fill and top a 30cm cake).

• 275g dark chocolate, broken into pieces, minimum 60% cocoa solids
• 50g unsalted butter, at room temperature
• 250ml double cream
• 4 tablespoons rum, (if making truffles)
• 50g cocoa powder, (if making truffles)

1 Place the chocolate and butter in a large bowl. Bring the cream to the boil and pour it over the chocolate and butter. Stir gently until the chocolate has melted, trying not to create bubbles. If making truffles, stir in the rum.
2 Place the bowl of ganache in the fridge to firm up, removing it about 15 minutes before you want to use it.
3 If making truffles, put the cocoa into a bowl. Ensure your hands are cold and dry, then dust them with cocoa.
4 Take spoonfuls of the ganache mixture (use a teaspoon or a tablespoon) and roll the mixture into a ball in your cocoa-dusted hands.
5 Drop each truffle into the bowl of cocoa, turn it around and then toss it between your palms to remove any excess powder.
6 The truffles can be returned to the fridge and kept for up to 2 days as long as they are stored in an airtight container.

Recipe courtesy of James Martin, extracted from Desserts 

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