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There are few duos more iconic than the classic pairing of strawberries and chocolate. But only Simon could’ve imagined that fennel and pink peppercorns would be the perfect finishing touches of flavour on this beauty!

You will need

Serves 4

  • 1 punnet strawberries
  • 175g 85% dark chocolate, roughly chopped (as small pieces as possible)
  • 150g silken tofu
  • 45ml oat milk (or plant milk of choice)
  • Sea salt
  • Extra virgin olive oil

To serve

  • 2–3 fresh strawberries
  • Fennel fronds
  • Pink peppercorns, ground (optional)
  • Raw sugar (optional)

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15 mins to prep

15 mins to bake

  1. Step 1

    Preheat your oven to 180°C.

  2. Step 2

    Remove tops from the strawberries and place in a baking tray, cut side down. Bake in the oven for 10–15 minutes or until plump.

  3. Step 3

    Warm the oat milk in a saucepan over low heat until it begins to simmer. Pour it into a bowl over the chopped chocolate and stir. The liquid’s residual heat will melt the chocolate. Add a pinch of salt.

  4. Step 4

    Blitz the silken tofu with the chocolate until it all comes together. Pour into a bowl and set aside to set at room temperature for half an hour.

  5. Step 5

    Place a spoonful of ganache on a serving plate. Top with roasted strawberries, slices of fresh strawberry for a pop of colour and freshness, fennel and a sprinkle of ground pink peppercorns.

Hot tip!

If you want to take this dish to the next level, sprinkle raw sugar over the ganache, and use a kitchen blowtorch to caramelise the sugar and form a brûlée!

Recipe: Simon Toohey

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