Candy & Confectionery Recipes > Parisian Ganache Chocolates

How to make Parisian ganache chocolates:
Ganache is a filling made from a combination of cream and chocolate. In this case it is coated in plain chocolate and decorated with almonds.


1 tablespoon blanched almonds
10 1/2 oz milk chocolate
5 fluid oz double cream
1 tablespoon orange liqueur
almonds to decorate

for the coating:

8oz plain chocolate
(see measure conversions for more information)


- Roughly chop almonds in a food processor.
- Spread out on a baking tray and grill for 5 minutes, turning frequently until golden brown.
- Allow to cool.
- Lightly grease a shallow square cake tin and sprinkle with toasted chopped nuts and put to one side.
- Pour the cream into a heavy based saucepan and add the chocolate.
- Heat gently stirring all the time until chocolate has melted and mixture is smooth and shiny.
- Remove from heat.
- Stir in liqueur.
- Pour into tin over the chopped nuts.
- Put in fridge overnight to set.
- Next day cut the set mixture into small squares.
- Melt the plain chocolate in a small heat-proof bowl over a saucepan of simmering water.
- Using two forks, dip squares into the melted chocolate and place on rack.
- Decorate with chopped or half almonds and leave to dry.