Dark chocolate and rapeseed ganache with shortbread and blackcurrants
Item 1 of 1
- medium
- 5
- 45 minutes
This stunning yet simple chocolate and blackcurrant dessert was inspired by chef Josh Eggleton's trip to Zurich in Switzerland, where he met a chocolatier who used rapeseeds in his bars. The shortbread is peppered with crushed rapeseeds and the ganache contains rapeseed oil. Topped with a fruity blackcurrant compote and drizzled with vanilla-infused rapeseed oil, this is a dessert that's bound to impress.
First published in 2019
Ingredients
Metric
Imperial
Shortbread
- 60g of butter, at room temperature
- 25g of caster sugar
- 1 dash of vanilla extract
- 1 pinch of sea salt
- 80g of plain flour
- 1 tsp rapeseed seeds, crushed
Blackcurrant compote
- 150g of blackcurrants
- 50g of honey
- 1/4 lemon, juiced
Vanilla oil
- 3 tbsp of rapeseed oil
- 1/2 vanilla pod, split and seeds scraped
Ganache
- 150g of cream
- 150g of dark chocolate
- 1 tbsp of honey
- 1 tbsp of extra virgin rapeseed oil
SAVE RECIPE
Method
1
Begin by making the shortbread at least 2 hours before you need to bake it. Add the butter to a food processor and blend until creamy (or use a wooden spoon and mixing bowl). Add the sugar, salt, vanilla extract and mix until fully incorporated. Fold in the flour and crushed rapeseeds until a smooth dough forms
- 60g of butter, at room temperature
- 25g of caster sugar
- 1 pinch of sea salt
- 1 dash of vanilla extract
- 80g of plain flour
- 1 tsp rapeseed seeds, crushed
2
Roll the dough into a 6cm-wide cylinder and wrap in parchment paper – twist the ends to keep it sealed (like a sweet wrapper). Place in the fridge for at least 2 hours
3
Make the vanilla oil by combining the vanilla seeds and rapeseed oil in a small bowl (save the pod to make vanilla sugar or flavour other dishes). Set aside
- 3 tbsp of rapeseed oil
- 1/2 vanilla pod, split and seeds scraped
4
Make the compote by placing all the ingredients in a small pan and place over a medium heat. Once the currants start to release their juices, taste and balance the flavour with more honey or salt (if needed). Set aside to cool
- 150g of blackcurrants
- 50g of honey
- 1/4 lemon, juiced
5
For the ganache, melt the chocolate in a heatproof bowl set over a pan of simmering water. Fold in the cream, then stir in the oil and honey. Place in the fridge to set
- 150g of dark chocolate
- 150g of cream
- 1 tbsp of honey
- 1 tbsp of extra virgin rapeseed oil
6
Preheat an oven to 180°C/gas mark 4. Remove the ganache from the fridge to come up to room temperature, and unwrap the dough and slice into 1cm-thick circles. Place on a tray lined with greaseproof paper. Bake for 10 minutes until golden, then set aside to cool
7
To serve, place a shortbread on the base of each plate. Use a hot dessertspoon to quenelle the ganache and place on top of the biscuit. Finish with a dollop of blackcurrant compote, then drizzle the vanilla oil around the base
First published in 2019
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