Olive Oil Dark Chocolate Ganache

I’ve been making simple homemade ganache for years… a quick and easy dessert that’s a crowd pleaser, through and through. But after hearing about olive oil chocolate mousse on my travels through Greece last year, I decided I had to try it or recreate my own version. Lets just say it was a success [based on the speed my husband demolished his].

What you’ll need:

  • 60ml Extra Virgin Olive Oil (look for a bold, rich and fruity flavour)
  • 300ml Cream
  • 180g Dark Chocolate (look for a good quality dark chocolate with at least 30% Cocoa butter) I use Stevia 70% Cocoa chocolate nibs.
  • Salt – optional

1. Over a bain-marie (heatproof bowl over a pot of simmering water), gently melt the chocolate ensuring the base of the bowl doesn’t touch the water in the pot.
2. Once the chocolate is completely melted, turn off the heat.

3. Stir in the olive oil until the mixture is completely combined.
4. Slowly pour half of the cream into the chocolate and olive oil mixture, and mix well.

5. Pour the remainder of the cream into the mixture – stirring more vigorously as the mixture will be of a thicker (but still runny) consistency.
6. Once the mixture is consistent, pour into four standard sized ramekins. 
7. To bring out the fruity olive oil flavour and bitter sweetness of the chocolate sprinkle with salt.
8. The ganache can be served hot and runny with biscotti or strawberries for dipping.
9. To serve the ganache chilled, allow the mixture to cool outside of the fridge. When the top looks darker in colour with a glossy finish, pop the ramekins in the fridge to fully set. I serve my ganache with spelt cookies and chilled coffee. Delish!

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