Once the tart ... To make the ganache, make a bain-marie by placing a large bowl over a saucepan of lightly simmering water. Melt the remaining butter (200g) along with the dark chocolate in ...

All the comfort of a wintry hot chocolate ... chocolate ganache on top. Carefully transfer back to the fridge to set for at least 4 hours, but ideally overnight – you want the tart completely ...

Boil the fresh cream with liquid glucose and mango puree. Add the chocolate and blend it well. ASSEMBLY: Fill the Chocolate tart with Mango mousseline. Place the spiral mango ganache in the centre and ...