CHOCOLATE SHORTBREAD:
Beat butter and icing sugar together till fluffy
Add the flour and cocoa powder and mix
Roll mix between two sheets of greaseproof paper to abour 3cm thickness and set in fridge
Cut shortbread into rectangles and cook at 180°C for
8 minutes
Allow to cool and break into shards
BLACKBERRY GEL:
Blend the blackberries and heat all the ingredients in a small saucepan, reduce slowly to make a gel then pass through a sieve to remove the seeds
CHOCOLATE TRUFFLES:
Boil the 300ml cream and pour over chocolate
Mix until fully incorporated to make a ganache
Whisk the sugar and egg yolks until white and fluffy
Fold egg mix into cooled ganache
Semi-whip 450ml cream and fold into chocolate mix
Pipe mixture into small metal ring moulds and freeze
Using a small cutter cut the centre out
Using chocolate glaze cover truffles while still frozen and place in fridge until needed
When glazed place on the shortbread and fill the centre with the blackberry gel
CHOCOLATE GLAZE:
Boil the water, sugar, cream and glucose together
Soften gelatine in a little water and add to boiled syrup
Add cocoa powder and blend with hand blender till smooth and place in fridge until needed
When reheating warm between 36-40°C so as not to melt the truffles when coating
BLACKBERRY ICE CREAM:
In a saucepan add the milk and cream and boil
In another saucepan, combine the egg yolks and sugar and whisk until pale and fluffy
Off the heat, pour the hot milk and cream over the egg yolks and stir to make a custard
Put the liquid back on the heat and cook slowly until thickened
Blitz the blackberries and sieve out the pips
Add to the custard mixture
Chill mix in fridge then put into ice cream machine