"These decadent chocolate ganache squares are ready in a flash, and they look so good, too! This isn’t really a baking recipe, but it’s a great one to add to your dessert arsenal all the same. Impress your dinner guests with these indulgent squares at the end of a meal. They’re inspired by nama chocolate – a Japanese ganache square that melts in the mouth. Make sure you use really good-quality chocolate. You unfortunately cannot swap the dark chocolate for milk chocolate – dark and milk chocolate have different setting capacities, due to the quantity of cocoa solids, so your truffles might not set if you don’t use the right chocolate." – Khanya Mzongwana
- 500 g dark chocolate (at least 60%)
- 1½ cups double cream
- 2 T unsalted butter
- 60 g unsweetened cocoa powder
1. Line a 20 x 20cm baking sheet with greaseproof paper.
2. Chop the chocolate into small pieces – this is important to ensure it melts easily. Place the chocolate in a heatproof bowl.
3. Place the cream and butter in a saucepan and heat until it starts to steam, but not boil. Pour the hot cream and butter over the chocolate, and stir until the chocolate is completely melted. Be patient – as you stir, it will all melt!
4. Pour the chocolate ganache into the prepared baking sheet. Spread evenly using a palette knife or rubber spatula, keeping the surface as smooth as possible. Freeze for 2–3 hours to set the chocolate.
5. Remove the chocolate from the freezer and mark 2 x 2 cm squares using a knife, using a ruler or estimating. Cut the chocolate into squares using a hot knife (dip the knife into hot water, then wipe it off using a clean kitchen towel).
6. Using a sieve, dust the cocoa powder over the chocolate squares. Serve alongside your favourite hot beverage, or just enjoy as is.
Cook’s note: Store in an airtight container in the fridge or freezer. Feel free to jazz these up with your favourite liqueur, or a double shot of espresso – they can be added to the cream as it heats up.
Photograph: Jan Ras