Chocolate Ganache tarts

Serves: makes 20 truffles

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Dietary: Dairy

Meal type: dessert

Misc:

Occasion:

Author: David Greenwood-Haigh

If you would like to use one of David's recipes, would like to discuss a TV appearance, Radio interview or Food Festival Event then please visit the Media Queries Page to get in contact with David direct.

Ingredients

  • 75ml double cream, warmed
  • 100g milk chocolate chips or buttons,

Method

Warm the cream in a pan over a medium heat. Remove from the heat. Place the chocolate chips in a glass bowl and pour in the warm cream. Make sure that the cream covers all of the chocolate chips (to avoid any unwanted lumps). Stir until the mixture forms a glossy chocolate sauce.

Chefs Tip

If your making truffles, leave the sauce in the bowl and cool at room temperature for 10 minutes, then cover and put in the fridge for 1 to 6 hours (overnight is best). Once taken out of the fridge,

the sauce should have set and with a melon baller, make even sized truffle shapes. Then fill a bowl of cocoa powder and roll each individual truffle in the powder.