Ingredients1 large pineapple, peeled and cut into bite-size chunks Sunflower oil 300g dark chocolate 150ml cream 200ml crème fraiche 2 tbsp finely chopped mint
Types of Dishes
Desserts
Occasion, extravagance & level of difficulty
Special occasions
Flavour
Sweet
Type of ingredient
Cheese / Dairy products
Event Recipes
Owners Courses
Temperate range
Warm
Preparation1. Heat up the tepanyaki on 12. Cover the pineapple pieces in sunflower oil. Place on tepanyaki and wait for pineapple to go golden brown before turning. If your pineapple is very green, sprinkle over a little sugar to help it caramelise. 2. Place a glass bowl over a pot of simmering water. Pour in the cream, bring to the boil then add the chocolate pieces. Stir until melted. 3. Mix the mint with the crème fraiche. 4. Serve the warm pineapple with chocolate sauce and a blob of minty crème fraiche on the side.