• Make 8 to 10 ramekins or cappuccino cups
This delicious dairy and gluten free chocolate ganache has a lovely smooth texture and rich mouth watering flavour It is also ideal to set as a tart.
Ingredients
- 360 ml soya cream
- 100 gm 70% chocolate
- 60 gm liquid glucose syrup
- 150 gm hazelnuts
- 40 gm organic soya margarine
- 15 passion fruits
- 2 tablespoons caster sugar
- 100 ml water
Method
- This sumptuous treat is our take on nutella. Combined with passion fruit, it is rich, but has a surprisingly light texture. We serve it brûléed with passion fruit sorbet and honeycomb.
- Heat the oven to 170 C and roast the hazelnuts for 6-8 minutes (until just darkening) remove and cover with a damp tea towel. Cool for 10 minutes, then rub off and discard the skins, transfer to a food processor and purée until it becomes a hazelnut 'butter'.
- Halve, and scoop out the passion fruit seeds and juice into a small pan, add the water and caster sugar, then gently bring to the boil and simmer for 5 minutes. Then pass the syrup through a sieve, pressing hard with spoon to extract all the lovely thick orange passiony jam.
- Divide the jam into the bottom of the 8 ramekins (can use basin).
- Bring the 240ml of soya cream to the boil, remove from heat and whisk in the liquid glucose, then the chocolate, then the margarine, while still hot.
- Transfer the mix to a bowl and stir in the hazelnut 'butter'.
- Finally whisk the remaining 120ml of soya cream until 'light whip' (soya cream will not whip to 'ribbon') and fold into the chocolate mix.
- Gently divide over the passion fruit layer in ramekins (or basin) until even, then refrigerate for 1½ hours before eating.
