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Ingredients (to serve 6–8)

  • 175g caramelia chocolate, broken into pieces
  • 110g unsweetened strawberry or raspberry purée – make it at home with 200g fresh or frozen fruit, puréed and passed through a fine sieve, to yield 110g, or use Cap fruit’s Fruit’Purée Fraise aseptique
  • 25g honey
  • 300ml whipping cream



  1. Melt the caramelia chocolate in a bowl over a bain-marie.
  2. Remove the bowl from the heat and set aside.
  3. Place the fruit purée in a small heavy-based saucepan with the honey and heat gently until almost boiling.
  4. Slowly pour the hot fruit mixture on to the melted chocolate, incorporating it with a rubber spatula until the mixture is smooth and glossy
  5. Add the cream to the fruity chocolate mixture, and blend it with a stick blender.
  6. Pass the ganache mixture through a ne sieve into a clean bowl.
  7. Cover, and chill overnight (it can be made in advance and stored for a couple of days before whipping).
  8. When you are ready to serve, whip the ganache with a whisk (electric or hand-held) until it is the consistency of whipped cream.
  9. Spoon or pipe it into individual cups or pots and serve immediately.


Adapted from Rococo: Mastering the Art of Chocolate’ by Chantal Coady OBE

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