Dark Chocolate Ganache

Ingredients

250g CADBURY Dark chocolate Melts
250ml pure cream

How to make Dark Chocolate Ganache

Using a Microwave:

1. COMBINE Melts and cream in a dry heatproof bowl and microwave for 1-2 minutes on 50%POWER until chocolate has melted.
2. MIX thoroughly and refrigerate until firm.
3. SPREAD thickly on top of your favourite cake or patty cake
4. STORE any remaining ganache in the refrigerator. 

Stove top:

1. COMBINE the Melts and cream in a dry and heatproof bowl over simmering water. (Do not let the water touch the bowl). 
2. STIR in occasionally until both chocolate and cream are well combined. 
3. REFRIGERATE until firm.
4. SPREAD thickly on top of your favourite cake or patty cake
5. STORE any remaining ganache in the refrigerator.

Blueberry and White Choc Muffins

These little muffins are the perfect fit for any fun occasion. Packed with fresh blueberries and white chocolate, there’s a hint of lemon and coconut thrown in too.

Ingredients

2 cups SR flour
2 teaspoons baking powder
¾ cup caster sugar
1⁄3 cup desiccated coconut
¾ cup milk
125g CADBURY White Baking Chocolate, chopped
125g blueberries
Finely grated rind of 1 lemon
1⁄3 cup vegetable oil
2 eggs
Frosting
250g PHILADELPHIA Frosting Cream Cheese with a hint of Lemon Flavour
Serving Suggestion
60g blueberries, extra, for decoration Lemon zest, for decoration

 

How to make Blueberry & White Choc Muffins

1. COMBINE the sifted flour and baking powder with the sugar, coconut, chocolate, blueberries and lemon rind in a large bowl. Whisk together milk, oil and eggs and fold into the dry ingredients until just combined. Spoon the mixture into 18 x 1⁄3 cup capacity paper lined muffin pans.
2. BAKE in a moderately hot oven 190°C for 15–18 minutes or until golden and cooked when tested. Stand for 10 minutes before turning out onto a wire rack. Cool.
3. SPREAD the PHILLY Frosting over the muffins and decorate with blueberries and lemon zest. Serve immediately.

TIP: These can be individually wrapped and frozen (un-iced) for up to 1 month. They can also be made without chocolate if preferred.