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Chocolate Ganache With Fonseca Port

Chocolate Ganache With Fonseca Port

  • 6,5cl Fonseca Bin 27
  • 90g Sour cherries in syrup
  • 400g 60% cacao chocolate
  • 130g 35% fat cream


Melt the chocolate in a bain-marie. Separately, warm the cream with the port wine and mix this with the melted chocolate. Use a hand blender to create a smooth mixture. Coarsely cut the cherries and add. Place into a container lined with clingfilm.

Cover with clingfilm in contact with the surface and store in the fridge. Turn the ganache out onto a chopping surface and spread the melted chocolate with the aid of a spatula. Repeat on the other side of the ganache. Cut into squares. Decorate if desired.

Source: Fonseca


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