In a small pot, combine heavy cream, the Redpath® Dark Brown Sugar, ground cardamom, and salt. Place over medium heat and bring to a simmer; do not boil. Stir to dissolve sugar.

In a medium heatproof bowl, place the finely chopped unsweetened chocolate with the orange zest. Pour the hot cream over the chocolate. Let sit for 2 minutes.

With a whisk, slowly stir the cream into the chocolate until mixture is homogeneous and glossy.

Gently place a piece of plastic wrap onto the surface of the ganache. Place into the fridge to chill; at least 1 hour.

Once ganache is chilled and cold to the touch, use a handheld mixer and whip the ganache on medium to medium-high speed until mixture is pale in colour. Alternatively, scrape the ganache into the bowl of a stand mixer, and using the whisk attachment, whisk until pale in colour. Do not over whip as this will result in a grainy filling.

Place into a piping bag fitted with your desired tip, and pipe into cream puffs, onto cupcakes, or use as a frosting or filling in cakes.

Image