Once the tart ... To make the ganache, make a bain-marie by placing a large bowl over a saucepan of lightly simmering water. Melt the remaining butter (200g) along with the dark chocolate in ...

This pretty tart looks light and summery but under­neath all the fruit is a rich chocolate ganache that has a hint of spice and a small dose of alcohol. I used a 22cm (9in) square tart pan ...

This easy chocolate cake is layered with rich chocolate ganache. Decorate it with fruit according to the season, or switch it up for nuts or more chocolate. For this recipe, you will need a piping ...

This helps prevent the knife from sticking to the ganache and preserves the tart’s appearance ... slices for a decadent chocolate-on-chocolate experience. Fruit Coulis: Create a fruit coulis ...

All the comfort of a wintry hot chocolate ... chocolate ganache on top. Carefully transfer back to the fridge to set for at least 4 hours, but ideally overnight – you want the tart completely ...

Boil the fresh cream with liquid glucose and mango puree. Add the chocolate and blend it well. ASSEMBLY: Fill the Chocolate tart with Mango mousseline. Place the spiral mango ganache in the centre and ...