Tarragon scented chocolate ganache

Serving size: 4
Preparation time: 40 minutes
Cooking time: 5 minutes

400ml whipping cream
500g 70% cocoa solid chocolate
1 small bunch fresh tarragon
50g butter

150g cream cheese
100ml double cream
80g ground almond
100g icing sugar
1/5 teaspoon almond essence

Featured in:
September 2012

To make the ganache, melt the chocolate in a microwave for 1 minute and set aside.

Place the cream and tarragon in a pan and gently warm to 80C. Leave to infuse for 30 minutes and strain the cream in the melted chocolate. Gently mix until all the cream has been incorporated, add the butter and gently mix to incorporate, then refrigerate.

Take it out of the fridge at least 2 hour before serving.

Place all the ingredients for the cheese mousse in a bowl and whisk until soft peak. Refrigerate until ready to use.

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