Fruity explosion chocolate ganache recipe

Fruit, chocolate, ganache - it's all going on in Nathan's dessert on Come Dine With Me Folkestone and Dover

Serves 4

Ingredients

150g ginger biscuits
2 tbsp caster sugar
30g unsalted butter, melted
175g whipping cream
Pinch of salt
6 passionfruit, flesh scooped out
50g fresh custard
110g dark chocolate, broken into pieces
50g milk chocolate, broken into pieces

Method

Put the biscuits, sugar and butter into a food processor and blitz until fine. Press the mixture into a 15cm cake ring set on a baking sheet. Chill for at least 1 hour to firm.
Gently heat the cream, salt and passionfruit in a saucepan, then remove from the heat just before boiling. Leave to stand for 5 minutes then stir in the fresh custard then strain the cream to remove the fruit flesh.
Melt the chocolate in a bowl set over a pan of just simmering water, then add the cream a third at a time, mixing to incorporate before adding the next bit. Remove from the heat and allow to cool.
Pour the chocolate mixture onto the biscuit base and pop in the freezer to fully set. Remove 20 minutes before serving and dust with cocoa powder and pink edible glitter.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.