¾ cup (7fl oz/200ml) cream 35%
1 ¼ cup (8oz/200g) Genauva® dark chocolate gemsTM
⅓ cup (1.4oz/40g) unsalted butter at room temperature


Firm ganache

Best hot chocolate recipes

Preparation of the Firm Ganache recipe

  • Bring the cream to the boil
  • Pour it over the chocolate
  • Mix until you have a smooth and homogenous mixture.
  • Let cool down until 86°F (30°C)
  • Add the butter and mix with a standing mixer or blender at high speed
  • Cool down in the fridge


Comments, questions and tips

What’s Your Choconality?

Are you a Bitter Twister Or A Dark Roller?

Click Here To Discover Yourself