This chocolate ganache is so adaptable, here I have served it as a dinner party desert with sliced seasonal oranges and a hazelnut sesame crumb. They can be served in little pots or left to chill in a large bowl and spooned onto a plate for serving. Delicious and pretty.
By using flavoured chocolate, or adding flavours to the chocolate depending on the season, you can transform this ganache into a different dish. One of my favourite combinations is lime and sea salt, delicious served after a Mexican meal. There are so many wonderful brands of chocolate with delicious flavour combinations that can be used.
This is a similar recipe to my chocolate pots de creme, although my chocolate pots are a softer consistency and would be not suitable for spooning as they use a full tin of coconut milk as opposed to just the thick cream part.
For the chocolate ganache
150 grams of dark 70% chocolate (Plain or flavours of choice)
400 grams coconut cream (thick part from 2 tins of full-fat coconut milk)
2 tbs of maple syrup
pinch of salt
zest of one orange
¼ tsp of cinnamon
For the hazelnut crumb
50 grams toasted hazelnuts
1 1/2 tablespoon toasted white sesame seeds
Good pinch of salt
Good pinch of cinnamon
6 biscuits of choice such as almond or orange thins
3-4 oranges peeled and thinly sliced
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