Chocolate ganache with macerated berries and salty honey tahini cream
Somewhere between a ganache and a mousse, this recipe is extremely easy and versatile; use any fruit that's in season, just make sure it's ripe and soft. You’ll need 350g coconut yoghurt in total for the recipe.
If you don’t need it to be vegan - dairy yoghurt is much more sour than coconut yoghurt, so you need some double cream as well to balance it.
- Use 70g regular yoghurt + 30g double cream instead of coconut yoghurt in the tahini cream
- Use 180g regular yoghurt + 70g double cream instead of coconut yoghurt in the ganache
For the tahini, make sure you mix the tahini very well before measuring, to combine the solid and liquid.
NOTES The macerated fruits and tahini cream can be made up to two days ahead and kept refrigerated. The ganache should be enjoyed as soon as, or not long after it’s made, as it sets hard in the fridge. If you want to get ahead, mix all the base ingredients for the ganache (coconut yoghurt, tahini, maple, vanilla, tangerine zest, cinnamon, salt) and then fold in the melted choc just before serving.
If the ganache sets hard, use a hand whisk to whip it back to a soft consistency.
Ingredients
Serves 4
Berries
150g strawberries, stalks removed and roughly chopped
150g blackberries, halved
½ tsp vanilla bean paste
20g runny honey
Juice of 1 lime
Juice of 1 tangerine (use the zest in the ganache)
Tahini cream
100g coconut yoghurt (I use Coconut Collaborative brand)
70g smooth, runny tahini (see intro)
20g runny honey
½ tsp vanilla bean paste
Generous pinch flaked sea salt
Ganache
200g dark chocolate, roughly chopped
250g coconut yoghurt, fridge cold
70g maple syrup
30g smooth, runny tahini (see intro)
Zest of 1 tangerine
1 tsp vanilla bean paste
½ tsp ground cinnamon
¼ tsp fine sea salt
Method
For the berries, combine the strawberries, blackberries, vanilla paste, honey, lime juice and tangerine juice in a bowl. Crush lightly with a whisk or fork, then set aside to macerate while you make the rest.
For the tahini cream, add the coconut yoghurt, tahini, runny honey, vanilla paste, and flaked sea salt to a bowl and whisk until thickened.
To make the ganache, place the chocolate in a heatproof bowl over a pan of gently simmering water. Stir gently every now and then, until melted and completely smooth. Remove from the heat.
Continue the ganache. To a separate large bowl, add the coconut yoghurt, maple syrup, tahini, tangerine zest, vanilla paste, cinnamon, and fine sea salt. Mix together.
Add the warm, melted chocolate and gently fold everything together. The mixture will start off loose, then it will thicken to a texture between ganache and mousse as you fold—this should take 20-40 seconds only. Don’t overmix or mix too vigorously, or it will become too thick.
Layer the ganache with the tahini cream and the macerated berries in serving glasses or bowls and serve.
NOTES The macerated fruits and tahini cream can be made up to two days ahead and kept refrigerated. The ganache should be enjoyed as soon as, or not long after it’s made, as it sets hard in the fridge. If you want to get ahead, mix all the base ingredients for the ganache (coconut yoghurt, tahini, maple, vanilla, tangerine zest, cinnamon, salt) and then fold in the melted choc just before serving.
If the ganache sets hard, use a hand whisk to whip it back to a soft consistency.
