The sweet and spicy flavour of the Persian spice pairs wonderfully with the richness of the dark chocolate making these a very exciting little treat.
Prep time 10 minutes | Setting time 8 hours | Makes 40 pieces
250g double cream
10g unsalted butter
deZaan Crimson red cocoa powder (to dust)
Bring to the boil the cream and Persian spice, cover and leave to infuse for 15 minutes.
Remove the cling film and bring back up to the boil.
Pour the hot cream over the chopped chocolate, use a whisk until the chocolate is melted.
Once the chocolate is melted add your butter and use a hand blender to create emulsion.
Pour the ganache into the frame and leave overnight to crystallise.
Cut ganache into desired size piece.
Dip ganache cubes into tempered dark chocolate and place straight into cocoa powder to finish.
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