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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
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 …
A Lesson in Making Apricot Lavender Jam
July 22, 2022
David Scott Allen shared his experience in Santa Fe, New Mexico, last summer. The destination is known for its art scene, outdoor opera (Santa Fe Opera), and creative New Mexican cuisine. However, a much less known fact about Santa Fe is the number of apricots that grow there. During their visit, they picked four pounds …
Remembering My Grandmother’s Chocolate Cake Recipe
July 3, 2020
A Book with Provencal Recipes: Small-town florist Natasha is determined to leave the past far behind her. But when she learns her ex-husband never told his family about their divorce – and that he needs her to accompany him on a trip to the French countryside – could love bloom again between them? ~ Excerpt …
Order Sweet Treats from Provence for the Holidays
November 6, 2023
For the end-of-year celebrations, what is better than giving or receiving a selection of sweet treats? Remember Provence offers different and exclusive compositions of Provençal and artisanal chocolates and sweets. Fruidoraix, a family-run company, has produced these confectioneries for over 140 years. The fabrication expertise has been passed along through four (4) generations. The French …
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 :-)