Chocolate Ganache BunsChocolate Ganache Buns
Chocolate Ganache Buns
Chocolate Ganache Buns
Expecting guests? Sarah Butler’s luxurious chocolate ganache buns are the simplest way to spoil them this Easter.
Sarah Butler
Sarah Butler
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Recipe - SuperValu Online
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Chocolate Ganache Buns
Prep Time40 Minutes
Servings8
Cook Time12 Minutes
Ingredients
20g butter
2 tbsp cocoa powder
180g dark chocolate
3 eggs
75g caster sugar
75g self-raising flour
200ml whipped fresh cream
150ml fresh cream
Fresh raspberries
Directions

1. Preheat oven to 180°C/160°C fan/gas 4.

2. Melt together 20g butter, 1 tbsp cocoa powder, and 80g dark chocolate and allow to 

cool slightly.

3. Using an electric mixer, beat the three eggs and 75g caster sugar together for five minutes until pale and fluffy.

4. Combine the cooled melted chocolate into the fluffy egg and sugar mixture.

5. Sift in 75g self-raising flour and 1 tbsp cocoa powder into the mixture and fold in gently.

6. Pour into a greased cupcake tin and bake for 10-12 minutes. Allow to cool completely  before glazing.

7. Place freshly whipped cream in a piping bag and refrigerate while you make the ganache.

8. Gently warm the cream in a saucepan and add the chocolate pieces (100g). Return to the heat and whisk until the chocolate has melted.

9. Core out a little of the cupcake centre and remove the filling, then pipe in the fresh whipped cream.

10. Using a skewer, pour the ganache all over the cupcake to cover it completely. Refrigerate until set.

11. Once set, decorate the buns with fresh raspberries and icing sugar - serve and enjoy.

40 minutes
Prep Time
12 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
20g butter
SuperValu Irish Creamery Butter (454 g)
SuperValu Irish Creamery Butter (454 g)
€3.79€8.35/kg
2 tbsp cocoa powder
Not Available
180g dark chocolate
SuperValu Dark Chocolate Cooking Bar (150 g)
SuperValu Dark Chocolate Cooking Bar (150 g)
€1.10€7.33/kg
3 eggs
SuperValu Large Fresh Irish Eggs 6 Pack (6 Piece)
SuperValu Large Fresh Irish Eggs 6 Pack (6 Piece)
€1.69€0.28 each
75g caster sugar
SuperValu Caster Sugar (500 g)
SuperValu Caster Sugar (500 g)
€1.65€3.30/kg
75g self-raising flour
SuperValu Self Raising Flour (2 kg)
SuperValu Self Raising Flour (2 kg)
€2.55€1.28/kg
200ml whipped fresh cream
SuperValu Fresh Cream (500 ml)
SuperValu Fresh Cream (500 ml)
€2.59€5.18/l
150ml fresh cream
SuperValu Fresh Cream (500 ml)
SuperValu Fresh Cream (500 ml)
€2.59€5.18/l
Fresh raspberries
SuperValu Signature Tastes Maravilla Raspberries (200 g)
SuperValu Signature Tastes Maravilla Raspberries (200 g)
3 for €10
€5.00€25.00/kg

Recipe

1. Preheat oven to 180°C/160°C fan/gas 4.

2. Melt together 20g butter, 1 tbsp cocoa powder, and 80g dark chocolate and allow to 

cool slightly.

3. Using an electric mixer, beat the three eggs and 75g caster sugar together for five minutes until pale and fluffy.

4. Combine the cooled melted chocolate into the fluffy egg and sugar mixture.

5. Sift in 75g self-raising flour and 1 tbsp cocoa powder into the mixture and fold in gently.

6. Pour into a greased cupcake tin and bake for 10-12 minutes. Allow to cool completely  before glazing.

7. Place freshly whipped cream in a piping bag and refrigerate while you make the ganache.

8. Gently warm the cream in a saucepan and add the chocolate pieces (100g). Return to the heat and whisk until the chocolate has melted.

9. Core out a little of the cupcake centre and remove the filling, then pipe in the fresh whipped cream.

10. Using a skewer, pour the ganache all over the cupcake to cover it completely. Refrigerate until set.

11. Once set, decorate the buns with fresh raspberries and icing sugar - serve and enjoy.