Served with a blood orange sorbet, this dessert finds the perfect blend of indulgent chocolate and cool citrus.
Stuff you’ll need
1 readymade tart case
For the filling
500g Columbian chocolate
400ml double cream
25 grams of Trimoline (or honey will work as a replacement)
Zest from one orange
10 rosemary sprigs
Prep time: 20 minutes
Chill time: about 4 hours
Get stuck in:
1. Add the zest of one orange to double cream and bring to the boil.
2. Strain and pour the hot cream onto the chocolate, then add butter and honey and stir until all is combined and all melted together.
3. Pour into the tart case and chill for 4 hours .
4. Serve at room temperature with chocolate soil and blood orange sorbet with rosemary sprigs.