Ingredients

Method

For the sorbet:
• 2¼ cups water
• 200 g sugar
• 75 g cocoa
• salt, a pinch
• 170 g bittersweet or semi-sweet chocolate, finely chopped
• ½ t vanilla extract
• 1 T kirsch or cherry liqueur
• 4 T honey
• 2 plantains, peeled and halved lengthways
• 200 g dark chocolate
• 100 g cherries
• 80 g crème fraîche, for serving

Method

Ingredients

1. To make the sorbet, in a large saucepan, whisk 1½ cups water with the sugar, cocoa and salt. Bring to a boil, whisking frequently. Boil, while whisking, for 45 seconds.

2. Remove from the heat and stir in the chocolate until melted, then stir in the vanilla extract, kirsch and remaining water. Transfer the mixture to a blender and blend for 15 seconds, then transfer to a freezer proof container and chill.

3. Pour into an ice-cream machine and churn according to manufacturer’s instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out. Once the sorbet has finished churning, decant into a freezer proof container. Freeze until ready to use.

4. Heat a non-stick pan and add the honey. Once it begins to bubble, place the plantains, cut-side down in the pan. Fry in the honey over a medium-high heat until caramelised and dark golden brown, but not burnt, 4–5 minutes. Set aside until ready to serve.

5. To make the chocolate-coated cherries, melt the chocolate in a double-boiler, stirring occasionally. Once melted, remove from the heat and stir until smooth. Carefully dip the cherries into the melted chocolate to coat. Place on a lined baking sheet and chill until ready to use.

6. Serve the plantains topped with scoops of the chocolate sorbet, a dollop of crème fraîche and drizzle with the remaining melted chocolate from the cherries. Scatter generously with the chocolate-dipped cherries. Add a pinch of Maldon salt if you like.

Find more chocolate recipes here.

Photographs: Myburgh Du Plessis
Recipes: Khanya Mzongwana
Food Assistant: Emma Nkunzana