Dessert
Dark Chocolate Silk with Raspberry and Olive Oil
An impossibly smooth chocolate crémeux with sharp raspberry, salted cocoa crumble and a fragrant drop of olive oil.
50 minutes prep15 minutes cooking4 composed plates
01
Ingredients
- 220 g silken tofu, well drained
- 160 g 70% vegan dark chocolate
- 80 ml coconut cream
- 2 tbsp maple syrup
- 1 tsp vanilla bean paste
- 150 g raspberries
- 1 tbsp sugar
- 1 tsp lemon juice
- 45 g plain flour
- 25 g cocoa powder
- 35 g brown sugar
- 35 g vegan butter
- Flaky salt
- Extra-virgin olive oil and tiny mint leaves
02
Prepare the dish
- Melt the chocolate gently. Blend the tofu, coconut cream, maple syrup and vanilla until perfectly smooth, then stream in the warm chocolate. Pass through a fine sieve and chill for at least 4 hours.
- Cook 120 g raspberries with sugar and lemon for 4 minutes. Blend, strain and cool. Transfer the thick sauce to a squeeze bottle.
- Rub flour, cocoa, brown sugar, vegan butter and a pinch of salt into crumbs. Bake at 170°C for 10 to 12 minutes, stirring once, then cool completely.
- Temper the chocolate silk for 10 minutes at room temperature before plating so it forms a clean, glossy quenelle.
03
Plate with intention
The final arrangement is part of the recipe. Warm or chill the plates as directed and give every element a reason to be there.
- Place a narrow spoonful of cocoa crumble slightly off centre on each cool plate.
- Use two warm dessert spoons to shape a generous quenelle of chocolate silk and rest it partly on the crumble.
- Pipe three raspberry gel dots beside the quenelle and add two fresh raspberry halves.
- Finish with five drops of fruity olive oil, two flakes of sea salt and the smallest mint leaves. Wipe the rim before serving.
Before service
Chef notes
- Use chocolate that is clearly labelled dairy-free, since some dark chocolate contains milk.
- The chocolate silk can be made one day ahead; the crumble keeps crisp in an airtight container.
Estimated per serving
Nutrition at a glance
- Calories
- 495
- Fat
- 31g
- Saturated fat
- 17g
- Carbohydrates
- 49g
- Fibre
- 7g
- Sugars
- 29g
- Protein
- 9g
- Sodium
- 190mg
This is a rich special-occasion dessert. Dark chocolate, raspberries and tofu add fibre and a little protein alongside the indulgence.
Estimates vary with ingredient brands, substitutions and serving size.