In this adaptation of a dessert from the restaurant menu, rapeseed oil (make sure you use the plain one) gives the ganache a lovely smooth texture.
The blackberry sorbet also cuts through the intense richness of the chocolate really well. Simply decorate with a few edible flower petals for a vibrant and sophisticated little dessert.
For the ganache:
• 280g dark chocolate, roughly chopped, (70% cocoa solids)
• 100ml rapeseed oil
• 50g butter
• 225ml double cream
For the blackberries:
• 100g blackberries
• 24 blackberries, for garnish
• 50ml water
• 50g caster sugar
• 75ml double cream, whipped to soft peaks
• 1 small handful violet flowers
• 1 quantity Raspberry or blackberry sorbet
1 Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
2 The bowl should not touch the water. Remove from the heat and cool slightly before beating in the rapeseed oil.
3 Heat the butter and cream until boiling then remove from the heat and cool to just above room temperature. Whisk into the chocolate mixture. Place eight 7cm x 3cm oval rings or moulds on a baking sheet and pour in the chocolate mixture. Chill for 1–2 hours until set.
4 Cut the 24 blackberries in half, then set them aside. Place the water and sugar in a saucepan and heat until the sugar has dissolved. Add the remaining blackberries to the pan then pour into a blender and blitz to a purée.
5 Pass through a fine sieve into a bowl and chill until ready to serve.
6 Take the ganaches out of the fridge 30 minutes before serving and remove the rings. To help do this cleanly, warm each ring very quickly with a blow torch, or dip a cloth into hot water and run it around the ring. Turn one chocolate ganache out onto each serving plate, positioning it slightly off centre.
7 Spoon dots of purée around the ganache then place 6 blackberry halves onto each plate.
8 Finish with small dots of whipped cream and a few violet flowers and petals. Place a spoonful of Blackberry Sorbet on top of the ganache.
Recipe courtesy of James Martin, extracted from Sweet