Apricots with Dark Chocolate Ganache and Tarragon
Dessert · Flans, Puddings · Let’s Eat the World · Provencal Recipes · TasteThis recipe was the grand finale of a market cooking class at Cook’n with Class in Uzès. The dessert can be made with other stone fruit (peaches, nectarines, plums) or even with strawberries. However, the key is that the stone fruit should not be overly ripe, as the ingredients naturally create a juice. You can experiment with the spices as well…strawberries and black pepper, or try basil instead of tarragon with the stone fruit.

Apricots with Dark Chocolate Ganache and Tarragon
This dessert is ultra easy and is guaranteed to impress your friends.
Ingredients
- 24 apricots not too ripe
- 60 g (2.1 oz) Sugar
- 1 whole vanilla bean
- 100 g (3.5 oz) Chocolate 70%
- 200 g (7.1 oz) heavy cream (35%)
- 10 leaves fresh tarragon per plate
- 2 tbsp honey
Instructions
Chocolate Ganache:
- Bring the cream to a boil and pour on top of the chopped Chocolate, mix well and reserve in the fridge for at least 2 hours.
Prepare the Fruit:
- Cut the apricots in half and remove the pit. Then cut in quarters.
- Add 60 gr sugar and the vanilla bean (cut the pod in half and scrap the seeds with the back of a small knife).
- Add the tarragon and the honey Mix well with a wooden spoon.
- Reserve in the fridge for at least one hour.
When it is time to serve:
- Whisk the chocolate ganache again so it is close to a chocolate chantilly.
- Using a cold plate, serve 8 pieces of apricot per person, and a spoon of chocolate ganache.
- Serve right away.
Notes
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Colourful Curried Vegetable TerrineRelated Provence Articles
Join a Cook’n with Class Culinary Adventures in Uzès
September 30, 2016
Charming, was what Nutmeg expected from the Tuesday market in Saint Quentin la Poterie; a village known for its collection of resident artisans (40+) and the annual European Ceramic Festival – Terralha. This town was the birthplace of Joseph Monier the inventor of reinforced concrete. As a tribute to the creator, a raised concrete canopy …
Chocolate and Raspberry Towers for Dessert
December 21, 2020
This dessert recipe for Chocolate and Raspberry Towers was part of a 3-course gluten-free online class that I presented in September. The rest of the menu included panisse (chickpea fritters) served with fresh lemon, skewered grilled shrimp, roasted fennel and cherry tomatoes. In addition to recipes, I share plating techniques that I learned in a …
Chocolate and France
January 14, 2016
Contributor blog post by Phoebe Thomas: Bonne année, bonne santé! Traditional New Year’s greetings in France begin like this, wishing Happy New Year and good health, to be said each time you see someone for the first time in the year, throughout the month of January. So I’m taking this opportunity to wish all my …
Crab and Tarragon Tagliatelle a Summer Pasta
August 19, 2022
Crab and tarragon is a flavour combination that goes particularly well with flat-ribbon pasta like linguine, tagliatelle and fettuccine. The result is light, yet filling and an ideal companion to a chilled glass of Mirabeau Pure. The recipe can easily be adapted to one’s taste preferences. I quite often add an extra pinch of chilli …
2 Comments
Carolyne – what an amazing combination of flavors! I can’t wait (almost a whole year now) for apricots to be back in season so I can try this!
Hi David – I could not agree more about apricots! Good thing there is always chocolate :-)