Ingredients

Method

• 450 g good-quality dark chocolate
• 2 T butter
• 2 T sugar
• 3/4 cup cream
• 1 cup fresh mixed berries
• 2 t chopped mint
• 1 t smoked salt, for sprinkling
• 1 t ground chilli, for sprinkling
• For the avocado pudding, blend:
• 1 ripe avocado
• 2 t lemon juice
• 3 Peppadews
• 2 T olive oil

Method

Ingredients

In a saucepan over a low heat, melt the chocolate and butter. In a separate saucepan, bring the sugar and cream to a boil, then add to the melted chocolate.

Transfer to a medium-sized roasting tray or rectangular plastic container and allow to set.

Mix the berries and chopped mint together and arrange on a platter.

Run a hot spoon along the length of the set chocolate to form a large curled “rose”. Arrange this on the platter.

Spoon the avocado pudding into a piping bag or nozzled plastic bottle and squeeze onto the serving plate.

Finish with a sprinkle of smoked salt and ground chilli.

Cook's note: This recipe was created by Dario D'Angeli of Cube Tasting Kitchen, Shop 5, Parktown North Heights, 17 4th Ave, Johannesburg.