• Prep Time 10 minutes
  • Cook Time 10 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 260g 70% dark couveture chocolate
  • 250g Anchor UHT Whipping Cream
  • 2g 5 spice powder
  • 50g Anchor Unsalted Butter, cut 4 (room temperature)
  • Cocoa powder, for dusting
  • 6inch or 7inch mould


  1. Put chocolate in heat proof bowl.
  2. Bring Anchor Whipping Cream and 5 spice powder to boil.
  3. Pour boiled cream into chocolate, using the spatula gently stir until the ganache is homogenous and smooth. Allow ganache to rest for 1-2mins before adding butter.
  4. Add the butter 2 pieces at a time, stirring gently to blend. When mixture is well mixed. Pour ganache into lined baking pan. Put in fridge until cool then wrap and chill for at least 5 hours or until firm enough to unmould.
  5. Cut into squares and coat it with cocoa powder. Enjoy

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