Dark chocolate and rapeseed ganache with shortbread and blackcurrants

  • Dessert
  • medium
  • 5
  • 45 minutes, plus 2 hours resting time

PT45M

PT2H

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Ingredients

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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

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
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