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    Ginger Ganache

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    Ginger Ganache

    • Preparation time: 20 minutes, plus cooling
    • Total time: 20 minutes, plus cooling 20 minutes

    Makes: 20 truffles or squares


    • 180ml double cream
    • 1 tsp ground ginger
    • 225g dark chocolate, finely chopped
    • 15g butter
    • 2 pieces stem ginger in syrup, finely diced


    1. Put the cream and ground ginger in a pan, bring to the boil, remove from the heat and pour over the chocolate. Stir occasionally until the chocolate is melted and you have a smooth mixture.
    2. Add the butter and stir it in as it melts. If you need to warm the mixture to help the melting, place the bowl inside a larger bowl and pour just-boiled water into the larger bowl, taking great care not to get any water in the chocolate mixture.
    3. Stir in the stem ginger. Pour into a 20cm square cake tin and leave to set.
    4. When cool and firm, cut into squares. These can be chilled, then dipped in melted chocolate to coat. Alternatively, dust them in icing sugar and/or cocoa powder.

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