cinnamon ganache and speculoos delight

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cinnamon ganache and speculoos delight

cinnamon ganache and speculoos delight


Ingredients cinnamon ganache and speculoos delight
Number of persons
-
6
+

260 g dark chocolate dessert

25 cl single cream

65 g soft butter

160 g of speculoos

1 tablespoon liquid vanilla extract

1 pinch of cinnamon



Preparation cinnamon ganache and speculoos delight
Total Time: 23 min
Preparation time: 20 min
Cooking time: 3 min
In a microwave-safe bowl, place the broken chocolate, cream and butter.
Microwave at 700 W for 2 minutes and 30 seconds until the butter is completely melted and the cream is warm.
Mix everything together to obtain a smooth and velvety mixture. Flavour with vanilla extract and a pinch of cinnamon. Then set aside and leave to cool.
Coarsely crumble the speculoos and keep two or three for decoration. Add the crumbled speculoos to the previous mixture.
Line a cake tin with cling film, letting the edges overflow. Pour the mixture into the cake tin, fold the cling film over the top without compressing it and place in the refrigerator for at least 6 hours.
Unmould on a serving dish, remove the cling film and decorate your bread with ganache, with two or three Speculoos on top, it's done!
Enjoy !!!


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