Fruity explosion chocolate ganache recipe

Ingredients

• 150 g ginger biscuits
• 2 tbsp caster sugar
• 30 g unsalted butter, melted
• 175 g whipping cream
• pinch of salt
• 6 passionfruit, flesh scooped out
• 50 g fresh custard
• 110 g dark chocolate, broken into pieces
• 50 g milk chocolate, broken into pieces

Method

1. Crush the ginger biscuits finely and mix them with the caster sugar and melted butter. Press the mixture into a 15cm cake ring and chill it for 1 hour.
2. Put the whipping cream, a pinch of salt and the pulp of the passion fruit in a saucepan. Heat to just below boiling, remove from the heat and leave for 5 minutes.
3. Stir the custard into the cream mixture, then strain it.
4. Melt the dark and milk chocolate gently. Add the warm cream mixture in three additions, stirring until smooth after each one, then leave the ganache to cool.
5. Pour the ganache over the chilled biscuit base and freeze until fully set. Remove it from the freezer 20 minutes before serving.