Blackberry & violet ganache

4 servings
15 min
15 min
Very Easy


Number of serving: 4
200 g Lindt White Chocolate (placed in a stainless steel bowl)

200 g pouring cream (minimum 35% fat)

25 g unsalted butter (room temperature)

1/4 cup of fresh blackberries (washed)

Few drops of violet essence


  • Gently heat the cream and fresh blackberries in a small saucepan until it reaches boiling point and remove from the stove. Add the violet essence.
  • Pour 1/3 of the cream and blackberry mixture over the white chocolate. Using a whisk blend the chocolate and cream by hand, using circular motions starting from the centre of the bowl.
  • After, most of the chocolate has been combined add the remaining cream and then the butter.
  • Continue to use the hand whisk to emulsify the ingredients then finish off by using a Bamix or hand held mixer.
  • When using the mixer, tilt the bowl and use short pulses as we don't want to add to much air.
  • The purpose of blending the ganache with the hand held mixer is to make it thicker with a silken melt in the mouth texture.
  • Cover the surface with cling film and refrigerate until ready for use - should be firm but not solid.


Blackberry & Violet Ganache, photo 1Blackberry & Violet Ganache, photo 2Blackberry & Violet Ganache, photo 3Blackberry & Violet Ganache, photo 4Blackberry & Violet Ganache, photo 5


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