Chocolate Delice with Blackcurrant Sorbet
This Chocolate Delice with Blackcurrant Sorbet is absolutely stunning! Decorate to your heart's content with blackberries, blackberry dust, mint leaves and edible flowers!
Ingredients
- 100g dark chocolate
- 150 ml double cream
- 1tbs extra virgin olive oil
To finish:
- Blackcurrant sorbet
- Edible flowers
- Mint leaves
- Blackberry puree
- Dried blackberry dust
- A few fresh blackberries
Method
Break up the chocolate, add to a pan with the cream on a low heat, whisk until combined, add the oil whisk again, pour into individual moulds and leave to set at room temperature.
To serve; put each chocolate delice onto a plate remove from the mould, decorate with a few drops of blackberry puree, flowers, mint, blackberry dust and a scoop of sorbet.
Ingredients
- 100g dark chocolate
- 150 ml double cream
- 1tbs extra virgin olive oil
To finish:
- Blackcurrant sorbet
- Edible flowers
- Mint leaves
- Blackberry puree
- Dried blackberry dust
- A few fresh blackberries
Method
Break up the chocolate, add to a pan with the cream on a low heat, whisk until combined, add the oil whisk again, pour into individual moulds and leave to set at room temperature.
To serve; put each chocolate delice onto a plate remove from the mould, decorate with a few drops of blackberry puree, flowers, mint, blackberry dust and a scoop of sorbet.
