Dark chocolate and rapeseed ganache with shortbread and blackcurrants

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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

Vanilla oil

  • 3 tbsp of rapeseed oil
  • 1/2 vanilla pod, split and seeds scraped

Ganache

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
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
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

Josh Eggleton turned down jobs with some of Britain’s most renowned chefs in order to follow his dream of running his own establishment. At The Pony Chew Valley, he cooks modern British food with an emphasis on sustainability and artisanship.

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