Free Standard Delivery for orders over $150.

Chocolate Ganache with White Sturgeon Caviar

Jump to Recipe Print Recipe

 

Chocolate Ganache with White Sturgeon Caviar

Savour the complexities of velvety Valrhona Manajri 64% Chocolate, with the clean subtle flavours of White Sturgeon caviar. A pairing that’s as unexpected as it is unforgettable.
Print Recipe Pin Recipe
Course Dessert

Ingredients
  

  • 200g Valrhona Manajri 64% Chocolate Feves
  • 300ml thickened cream
  • 30g Calvisius White Sturgeon Caviar
  • Serving suggestions: serve ganache in a small ramekin, or serving dish.

Instructions
 

  • Add chocolate to a small saucepan, along with the cream. Stir over a gentle heat until the chocolate has melted and is combined with the cream. Remove from heat immediately.
  • While warm, spoon ganache into small ramekins or serving dishes, allowing one per guest. Any additional mixture can be placed in containers and frozen for future use.
  • Place ramekins in the fridge to allow ganache to firm for half an hour, or until ganache is just set. Arrange serving dishes with your caviar accoutrements, including spoons when ready to serve.
  • Garnish each ramekin with White Sturgeon caviar, just prior to serving.
Keyword Caviar, Chocolate

SHOP THIS RECIPE

Like this Recipe?

More Delicious Recipes

sticky-apricot-chicken

Apricot Chicken

A retro family favourite gets a modern makeover that's still familiar. Our one-tray bake begins with chicken, Agrimontana Apricot Spread, fresh ginger, French cultured butter and the umami depth

Lamb with Tonnato Sauce

  Tender, pink lamb cutlets paired with a rich, velvety Tonnato sauce, make for an elegant dish that’s surprisingly simple to prepare.

Focaccia Bread

This overnight high-hydration no-knead focaccia is a labour of patience rather than effort. With equal parts flour and water, time does the hard work—creating an

Ultimate Truffle Fries

  Inspired by the legendary Crème de la Crème Pommes Frites — the world’s most opulent fries from New York City. Golden, thick-cut potatoes are

Cheese Fondue

The word fondue is derived from the French word “fondre” which means, “melt”. Well-known variations include traditional melting cheeses such as Comte, Gruyere, Raclette, Emmenthal,

All Recipes