For Your Sweet Tooth: Absinthe Ganache

Warning: this dessert is extremely delicious.

absinthe ganache delicious


  • 60ml Lucid Absinthe
  • 220g dark chocolate (70% cocoa solids or higher), broken into pieces
  • 15g unsalted butter
  • 120ml imported English double cream (available at Whole Foods)
  • pinch of sea salt


  • Put the chocolate, salt and butter into a bowl and set aside.
  • Heat the cream in a bain-marie until it starts to simmer.
  • Remove from the heat and add the chocolate and butter, stirring to bring together and melt the chocolate.
  • Slowly pour in the absinthe, stirring to bring it together. If it starts to split, return to a very low heat, stirring well.
  • Preheat oven to 350F. Then toast a handful of pecans on a baking sheet for 6 mins or until aromatic and browning.
  • To assemble, put a cake on a small plate, drizzle with absinthe chocolate sauce and dust with pecans. Dust with powdered sugar too if you like.


  • Lily Vanilli’s Sweet Tooth, available from Cannongate books, 2012

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