Ingredients

• 100g caster sugar
• 1 tablespoon water
• 100g unsalted butter, chopped
• 100g dark chocolate, chopped

• 200g dark chocolate
• 125g pure cream

• 500g pure cream
• 1 teaspoon vanilla bean paste
• 1 drop yellow food colouring

• 125g raspberries
• 2 strawberries, hulled and halved
• 1 tablespoon water
• 1 tablespoon1 tablespoon caster sugar

• 2 ferrero rochers
• 1-2 tablespoons chocolate ganache
• 1 cup cocoa pops
• 20g white chocolate, finely grated
• Mint leaves, to decorate

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Method

1. Preheat oven to 120°C. Grease a 10cm round cake tin with spray oil and line with baking paper.

2. For chocolate gateaux, place sugar and water in a small saucepan over low heat until sugar dissolves. Increase heat to medium, add butter and stir until melted. Remove from heat and add chocolate, stir until melted and sieve into a bowl. Pour into cake tin and bake for 50-60 minutes until just set. Freeze until cold and firm.

3. For chocolate ganache, process chocolate in the chopper attachment of a stick blender until finely chopped.  Heat cream in a small saucepan until nearly boiling and pour over chocolate, stir until chocolate has melted. Set aside to cool.

4. For spaghetti, whisk cream with vanilla bean paste and yellow food colouring in an electric mixer until firm peaks and refrigerate until ready to serve.

5. For coulis, place raspberries, strawberries, water and sugar in a small saucepan over medium heat and cook for 5 minutes or until thickened. Place in the chopper attachment of a stick blender and process until smooth.

6. For meatballs, pound ferrero rochers in a mortar and pestle and mix with enough ganache to hold together. Form into balls. Dip into ganache and immediately into chocolate puffed rice to coat evenly. Allow to set.

7. To serve, remove gateaux from tin and invert onto serving plate. Cover evenly with ganache. Place cream into a potato ricer in batches and press over gateaux to make spaghetti shapes. Top with coulis and decorate with white chocolate shavings, mint leaves and meatballs.