Spiced Dark Chocolate Ganache Recipe

Inspired by Bar Sofia

Time1h

Serves4

Served with a seabuckthorn and passion paleta, and a shot of mezcal.

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Ingredients

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Ganache Ingredients

7.05 oz (200 g) Dark chocolate (70% cocoa or higher)

0.42 cup (100 ml) Heavy cream

1 tsp Ground cinnamon

1 tsp Ground nutmeg

1 tsp Cayenne pepper

1 tsp Watkins vanilla extract

Paleta Ingredients

8.82 oz (250 g) Seabuckthorn berries (fresh or frozen)

0.42 cup (100 ml) Passion fruit puree

1 3/4 oz (50 g) sugar

0.42 cup (100 ml) Water

2 tbs ReaLime juice

Mezcal

3 3/8 tbsp (50 ml) Mezcal

Method

Making the Ganache

Prepare the Ganache

Chop the dark chocolate into small pieces and place it in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.

Mix the Ganache

Add the ground cinnamon, nutmeg, cayenne pepper, and vanilla extract to the chocolate mixture. Stir gently until the chocolate is completely melted and the mixture is smooth and glossy. Let it cool to room temperature.

Making the Paleta

Prepare the Paleta Mixture

In a blender, combine the seabuckthorn berries, passion fruit puree, sugar, water, and lime juice. Blend until smooth.

Freeze the Paleta

Pour the mixture into popsicle molds and insert sticks. Freeze for at least 4 hours or until solid.

Serving

Plate the Dish

Serve the spiced dark chocolate ganache in a small bowl alongside the seabuckthorn and passion paleta. Accompany with a shot of mezcal for a delightful pairing.