Chocolate and Rapeseed Ganache with Blackcurrants Recipe
This stunning yet simple chocolate and blackcurrant recipe was inspired by chef Josh Eggleton's trip to Zurich in Switzerland, where he met a chocolatier who used rapeseeds in his bars. Topped with a...
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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
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