Ingreadient :

• 100g dark chocolate
• 150 ml double cream
• 1 tbs olive oil
• Raspberry sorbet
• Mint leaves
• Raspberry puree
• A few fresh raspberries
• 100g almonds
• 100g sugar

Direction :

1. Heat the cream in a pan until steaming, break the chocolate and add, whisk until combined. Add the oil, whisk again, pour into individual moulds and leave to set at room temperature.
2. Heat the sugar to a caramel, add the nuts, cool and then break into chunks.
3. To serve, put each chocolate delice onto a plate, remove from the mould, decorate with a few drops of puree some raspberries, mint and a scoop of sorbet.