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Patisserie Makes Perfect
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 650 g


  • 375 g Toscana 70% Amedei Dark Chocolate
  • 40 ml Whipping Cream
  • 35 g Muscovado Sugar
  • 35 g Blackcurrant Puree
  • 40 g Unsalted Butter
  • 230 ml Stout I used Partizan Brewery Stout


  • Break the chocolate into pieces and place it in a medium sized bowl, cut the butter into cubes and put it in a separate bowl.
  • Place the whipping cream, muscovado sugar, blackcurrant puree and stout in a saucepan and heat until it comes to a boil and the sugar has dissolved. Remove the pan from the heat.
  • Pour the hot liquid over the chocolate and stir gently until all of the chocolate has melted, then add the butter and stir gently until all melted.
  • The ganache will seem quite runny, but it will set to a silky smooth ganache that is perfect for spreading.