Heat the cream in a pan until it is steaming. Break the chocolate into a bowl and pour the hot cream over.
Mix together for 1 minute until glossy then add the oil and stir to combine. Pour into individual moulds and leave to set at room temperature.
Heat the popcorn in a pan until it has expanded and ‘popped’.
In a separate pan heat the sugar to a caramel then add the popcorn and blackberry powder. Pour onto a lined tray to cool.
To serve put each chocolate delice onto a plate and remove from the mould using a warm cloth or a blowtorch.
Decorate with a few drops of puree, some halved blackberries, flowers, popcorn and a scoop of sorbet.
Heat the cream in a pan until it is steaming. Break the chocolate into a bowl and pour the hot cream over.
Mix together for 1 minute until glossy then add the oil and stir to combine. Pour into individual moulds and leave to set at room temperature.
Heat the popcorn in a pan until it has expanded and ‘popped’.
In a separate pan heat the sugar to a caramel then add the popcorn and blackberry powder. Pour onto a lined tray to cool.
To serve put each chocolate delice onto a plate and remove from the mould using a warm cloth or a blowtorch.
Decorate with a few drops of puree, some halved blackberries, flowers, popcorn and a scoop of sorbet.
