Chocolate Ganache Recipe

1. Prep and butter

Preheat oven to 180°C (350°F). Spread the shredded kadaifi on a clean board and gently tease apart any large clumps so the strands are loose.

2. Melt 60 g unsalted butter in a small saucepan or microwave until fully liquid. Toss the loosened kadaifi with melted butter, 25 g sugar and 1/4 tsp sea salt until evenly coated. Work gently to avoid breaking the delicate strands.

3. Divide the buttered kadaifi into 8 equal portions. On a parchment-lined baking sheet, shape each portion into a small nest or disc (about 6–7 cm / 2.5 in across), pressing lightly so strands adhere but remain airy.

4. Bake for 10–12 minutes, rotating the tray once, until golden and crisp. Watch carefully in the final minutes to avoid burning. Remove from oven and cool completely on a rack; nests will crisp further as they cool.

5. While the kadaifi bakes, make the caramel. In a medium, heavy-bottomed saucepan combine 150 g sugar and 30 ml water. Stir gently just to moisten the sugar, then stop stirring.

6. Place the pan over medium heat and let the sugar dissolve and boil. Swirl the pan occasionally (do not stir) until the sugar turns an amber color — about 6–10 minutes depending on heat. Watch carefully to avoid burning.

7. When amber, remove from heat and carefully whisk in 30 g butter until melted and incorporated. Slowly pour in 60 ml hot heavy cream (the mixture will bubble vigorously) while whisking until smooth. Stir in 1/4 tsp sea salt. Set aside to cool slightly until pourable but not runny.

8. Reserve about 2–3 tablespoons of caramel for drizzling; keep the rest warm at a low temperature or in a small warm bowl for assembly.

9. Chop 250 g bittersweet chocolate finely and place in a heatproof bowl.

10. Heat 200 ml heavy cream in a small saucepan over medium heat just to a simmer — bubbles forming at the edge and steam rising, but do not boil.

11. Pour the hot cream directly over the chopped chocolate. Let sit undisturbed for 1–2 minutes to soften the chocolate, then gently stir from the center with a spatula in slow concentric motions until the mixture is smooth and glossy.

12. Stir in 20 g softened butter, 1 tablespoon corn syrup (optional, for shine), 1/2 tsp vanilla extract and 1/8 tsp fine sea salt until fully incorporated. If the ganache is too thick to pour, warm briefly in a bain-marie or microwave in 10-second bursts, stirring between, until pourable but not hot.

13. Allow ganache to cool slightly (to around 35–40°C) so it thickens a little but remains pourable for assembly.

14. Place cooled kadaifi nests on a serving platter or individual plates. Spoon a shallow pool of caramel into each nest (about 1 tablespoon each), leaving room for ganache on top.

15. Pour or spoon warm, pourable ganache over each caramel-filled nest so the ganache fills and slightly covers the nest (about 40–50 g ganache per serving depending on desired coverage). Smooth the tops with the back of a spoon if desired.

16. Drizzle reserved caramel over the ganache in a fine zigzag. Sprinkle each serving with chopped toasted almonds (or pistachios) and a few flakes of sea salt to finish.

17. Allow assembled desserts to sit 10–15 minutes at room temperature so flavors meld and ganache sets slightly. Ganache will remain soft; refrigerate for 15–20 minutes if you prefer a firmer set before serving. Serve within 24 hours for best texture; store covered in the refrigerator and bring to room temperature 20–30 minutes before serving.