Ganache Recipe

Inspired by Fishhook

Time1h

Serves4

Dark chocolate ganache served on coconut cardamom whipcream, topped with chai syrup and toasted coconut brittle.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ganache

7.05 oz (200 g) Dark chocolate (chopped)

0.42 cup (100 ml) Heavy cream

Coconut Cardamom Whipped Cream

7/8 cup (200 ml) Coconut cream

2 tbs Powdered sugar

1 tsp Cardamom powder

1 tsp Watkins vanilla extract

Chai Syrup

0.42 cup (100 ml) Water

3 1/2 oz (100 g) Brown sugar

1 tbs Chai spice mix

Toasted Coconut Brittle

3 1/2 oz (100 g) Unsweetened shredded coconut

1 3/4 oz (50 g) sugar

2.03 tbsp (30 ml) Water

Method

Ganache

Prepare the Ganache

In a saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a bowl and let it sit for 5 minutes. Stir until smooth and glossy. Set aside to cool.

Coconut Cardamom Whipped Cream

Make the Whipped Cream

In a mixing bowl, combine coconut cream, powdered sugar, cardamom powder, and vanilla extract. Using an electric mixer, whip the mixture until soft peaks form. Refrigerate until ready to serve.

Chai Syrup

Prepare the Chai Syrup

In a saucepan, combine water, brown sugar, and chai spice mix. Bring to a boil and then reduce heat to simmer for about 10 minutes, or until thickened. Remove from heat and let cool.

Toasted Coconut Brittle

Make the Coconut Brittle

In a dry skillet over medium heat, toast the shredded coconut until golden brown, stirring frequently. In a separate saucepan, combine sugar and water, bringing it to a boil until it reaches a light caramel color. Stir in the toasted coconut, pour onto a parchment-lined baking sheet, and let cool before breaking into pieces.

Assembly

Assemble the Dessert

On a plate, spoon some ganache, top with a dollop of coconut cardamom whipped cream, drizzle with chai syrup, and garnish with pieces of toasted coconut brittle.