James Martin’s Chocolate Ganache With Blackberries & Blackberry Sorbet

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

To serve:
• 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.
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.
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.
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 


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