A really simple dessert that can be made in advance and with the addition of a few garnishes can look amazing.
- 250g good quality dark chocolate, chopped
- 235ml double cream
- 1 tablespoon vanilla essence
- 112g caster sugar
- 25g unsalted butter, cut into pieces
- 2 large eggs, lightly beaten
- juice of 2 limes
- freshly grated lime zest of 1 lime
For the ganache
Place the chocolate into a medium bowl. Heat the cream & vanilla in a small saucepan over medium heat. Bring just to the boil.When the cream has come to the boil, pour over the chopped chocolate, and whisk until smooth.
Once all the chocolate has melted into the cream, pour into your moulds or what ever shape you want your finished dessert to look like. Leave to cool at room temperature, do not put in the fridge or the chocolate will bloom and give a slight grey marbled colour to the finished product.
For the curd
In a heavy saucepan cook the sugar, butter, eggs and lime juice over a moderately low heat. Whisk frequently, until it is thick enough to hold marks of whisk, about 12-15 minutes.
Immediately pour the curd through a sieve into a bowl. Stir in the zest of one lime pour into squeeze bottle and allow to cool.
To plate up the dish, remove the ganache from the mould and place on the plate, be careful when handling as it will still be soft and you don’t want to damage the shape.
With the lime curd, place 3 dots on top of the ganache and a few random dots around the plate.
Garnish the dessert with a few sprigs of baby basil, some chocolate soil, macaroon, and some chocolate shavings.
This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.
Craig provides a variety of chef services as detailed in his website
Craig can be contacted by phone on : 07845 083 793