Chocolate ganache with ancho and hibiscus blood oranges

Somewhere between a ganache and a mousse, this recipe is extremely easy and versatile; use any fruit that's in season, just make sure it's ripe and soft.

For the tahini, make sure you mix the tahini very well before measuring, to combine the solid and liquid.

NOTES The ganache should be enjoyed as soon as, or not long after it’s made, as it sets hard in the fridge. If you want to get ahead, mix all the base ingredients for the ganache (yoghurt, cream, tahini, maple, vanilla, zest, cinnamon, salt) and then fold in the melted choc just before serving.

If the ganache sets hard, use a hand whisk to whip it back to a soft consistency.

Ingredients
Serves 2 (very generously)

Blood oranges
2 blood oranges, segmented (zest them first)
2 very good pinches of ancho chilli flakes
A very good sprinkle of crushed dried hibiscus
A drizzle vanilla bean paste
A drizzle of honey
A good squeeze of lime

Tahini cream
100g full fat yoghurt
70g smooth, runny tahini (see intro)
20g runny honey
½ tsp vanilla bean paste
Generous pinch flaked sea salt

Ganache
200g dark milk chocolate, roughly chopped
180g full fat yoghurt, fridge cold
70g double cream
30g maple syrup (or more if you like)
30g smooth, runny tahini (see intro)
Zest of 1 blood orange
1 tsp vanilla bean paste
½ tsp ground cinnamon
¼ tsp fine sea salt

Method

For the blood oranges, combine the orange segments, ancho chilli, hibiscus, vanilla bean paste, honey and lime juice in a bowl. Gently mix, then set aside to macerate while you make the rest.

For the tahini cream, add the yoghurt, tahini, runny honey, vanilla, and flaked sea salt to a bowl and whisk until thickened.

To make the ganache, place the chocolate in a heatproof bowl over a pan of gently simmering water. Stir gently every now and then, until melted and completely smooth. Remove from the heat.

Continue the ganache. To a separate large bowl, add the yoghurt, cream, maple syrup, tahini, tangerine zest, vanilla bean paste, cinnamon, and fine sea salt and mix together. 

Add the warm, melted chocolate and gently fold everything together. The mixture will start off loose, then it will thicken to a texture between ganache and mousse as you fold—this should take 20-40 seconds only. Don’t overmix or mix too vigorously, or it will become too thick.

Layer the ganache with the tahini cream and the blood oranges in serving glasses or bowls and serve.