Chocolate whisky ganache sauce
Photo by Doug Sherring
This rich ganache will make the most decadent hot-fudge sauce - serve over vanilla icecream or with poached pears.
|250 g||Dark chocolate, roughly chopped (I used Whittaker's Dark Ghana)|
|1 pinch||Sea salt|
- In a small saucepan, gently melt together the cream and chocolate. Stir constantly as they melt, and add the other ingredients.
- Remove from heat before all the chocolate is melted and swiftly mix together. The sauce will thicken and combine well as the last of the chocolate melts. Serve immediately.
More chocolate recipes from Delaney