Courtesy of chef Morgan Meunier at Morgan M, London, UK

Ingredients

Frozen ganache centre

200g cream
110g Valrhona 70% chocolate
50g unsalted butter

Sponge

110g 64% Cocoa Barry milk chocolate*
110g butter chopped
35g cocoa powder**
30 g potato flour
3 eggs, separated
120g caster sugar

Milk sorbet

2ltr milk
160g sugar

* available from specialist supplier or good quality milk chocolate

** 21% Cocoa Barry, pure bitter chocolate

Method

Ganache

• Bring cream to boil
• Remove from the heat and mix in large pieces of chocolate and butter
• Whisk until cold, then chill
• Once chilled freeze into desired shape (ideally a small sausage shape)

Sponge mixture

• Melt chocolate and butter in bain marie
• Stir in cocoa and potato flour
• Whip the egg whites and yolks separately and incorporate half of the sugar in each of them
• Fold the eggs into chocolate

Preparation

• Heat oven to 200°C/ Gas Mark 4
• Line small deep metal ring tins 7cm in diameter, with greaseproof paper
• Fill each with sponge mixture
• Place the frozen ganache in the centre then cover with more sponge
• Cook for 12-14 minutes

Milk sorbet

• On the hob, reduce milk with sugar until it’s 800g in weight
• Once cold, pour into an ice cream maker

Serve whilst the chocolate sponge is still warm with the ice cream next to it

Serves: 4