Chocolate and Rapeseed Ganache with Blackcurrants Recipe - Great British Chefs

Ingredients

• 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
• 150g of blackcurrants
• 50g of honey
• 1/4 lemon, juiced
• 3 tbsp of rapeseed oil
• 1/2 vanilla pod, split and seeds scraped
• 150g of cream
• 150g of dark chocolate
• 1 tbsp of honey
• 1 tbsp of extra virgin rapeseed oil