If you are struggling to find a vegan desert among all the Christmas richness or are simply wanting a delicious light desert, this is the answer.
It is a great recipe to use as a way of exploring the world of chocolate.
You can substitute any good dark chocolate, from anywhere in the world for the Madagascan Sambirano, so experiment and have fun following this fabulous flavour trail.
50g raw cane sugar
200g dark chocolate, roughly chopped. Suggestion, Chulucanas 70% dark chocolate Chef’s Drops, notes of raisins and plums
Optional: Ice-cream maker