Chocolate Ganaches Balls

• 60g oat cream
• 15g milk alternative
• 100g vegan dark chocolate chips

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Chocolate Fondant

• 140g vegan dark chocolate (52% or 72%)
• 160g oat cream
• 80g maple syrup
• 50g rapeseed oil
• 100g plain flour
• Vegan spread for greasing
• Vegan cocoa powder for dusting

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Mango Coulis

• 1 ripe mango
• 40-60g golden caster sugar (depending on the sweetness of the fruit)
• Water

Chocolate Ganaches Balls

1. In a heavy bottom saucepan, bring the cream and milk alternative to the boil. Turn off the heat, incorporate the chocolate chips, and stir until you reach a smooth and velvety consistency. Transfer to the fridge.
2. When the ganache is hard, roll little balls (6-8g each depending on how strong your chocolate addiction is!). Keep them in the freezer.

Chocolate Fondant

1. Preheat the oven to 190°C / gas mark 5.
2. Grease the moulds generously with vegan spread and dust evenly with cocoa powder.
3. Melt the chocolate in the microwave (15 seconds at a time @ 850°C, ensuring the temperature does not exceed 45 degrees).
4. Whisk together the oat cream, maple syrup, and rapeseed oil in a mixing bowl. Slowly add the flour. When the mix is homogeneous, pour in the melted chocolate and whisk at medium speed until smooth.
5. Fill half of each mould with the fondant mix. Place a chocolate ganache ball in the middle and cover with the rest of the fondant mix (115g per mould).
6. Bake at 190°C for 20 minutes. Unmould while warm.

Mango Coulis

1. Puree the mango in a blender. Add 1-2 Tbsp of water if needed to facilitate blending.
2. Combine the mango puree and sugar in a saucepan. Heat gently until the sugar is dissolved. Add water to achieve the desired consistency, give it a final whisk, and transfer to the fridge.

Presentation

1. Cut off about a quarter of the fondant, allowing the chocolate to flow. Pour some mango coulis over the chocolate and decorate with fresh fruits and mint.