- I like to add a liquorice flavour to the dark chocolate sauce. For the white sauce, I use some ginger. Any fruits/berries that you like can be added to this dessert.
Serves 4-6 (depending on how much sauce you pour on the plates.)
100 ml single cream
90 g dark chocolate
Salt from a salt mill
4-5 cm piece of liquorice root (found in health food stores)90 g white chocolate
50 ml single cream
½ tsp ground gingerBerries
- Melt the chocolate in a “bain marie” (a bowl sitting over a saupan with boiling water. Don’t let any water into the bowl as this will ruin the texture of the chocolate.
- In a small saucepan, heat the cream with the liquorice root. Simmer over very low heat 4-5 minutes.
- Discard the liquorice root. While stirring, pour enough of the cream into the melted chocolate to create a good texture for piping and stir well. Add some salt.
- Spoon into something you will use for piping the chocolate on a plate. I usually use a small plastic bottle with a screw on pipe on top. A plastic bag with a small nozzle will also work.
- Melt the white chocolate with the cream in a bain marie.
- Add the ginger. Stir well.
- Spoon into small cup.
- Let the 2 chocolate mixtures cool.
- When cool, pipe the dark chocolate onto a plate creating at least 1 circle. Fill the circle by spooning the white mix into the empty circle.
- Place some berries on the plate and serve.