Ganaches & Gluten Free Brownie

If you are a chocolate lover, this recipe is for you! Exactly what we need during this sad time!


For a dark chocolate ganache

100g dark chocolate

120g double cream

20g honey

For a milk chocolate ganache 

100g milk chocolate 

250g double cream

For the chocolate brownie

90g dark chocolate 

170g salted butter

115g dark sugar

3 eggs

40 g cornflour

10g cocoa powder


For the Dark chocolate ganache

Bring the double cream to simmer, pour onto the dark chocolate and whisk to create an emulsion, add the honey and whisk. Let it rest for a minimum of 2 hours in the fridge but keep an eye on it as it can get very hard and it will be absolutely impossible to pipe! You have a wait to have the same consistency of a buttercream.

For the milk chocolate ganache

Do exactly the same prep as you did for the dark chocolate ganache. (without the honey). Then you have a let it rest for a minimum of 3 -4 hours in the fridge. Because of the high cocoa butter content in the milk chocolate, you will have to whip the mixture before using it like you will do for a double cream. Otherwise it will be a complete disaster!

For the chocolate brownie

  • In a saucepan, melt the butter and chocolate. Let aside.
  • In the bowl of your mixer whisk the 3 eggs and sugar.
  • Then add the chocolate mixture.
  • Sift cornflour and cocoa powder and fold gently to the mixture.
  • Bake at 170 degrees for 25 minutes.

Pipe the 2 ganaches when the brownie is cold with different tips.

Et voilà! Bon Appétit!!

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