Chocolate dessert recipe with EVOO and salt
This chocolate recipe with EVOO and salt is irresistible and very easy to prepare. Always with Fontclara extra virgin olive oil.
Scroll next
Ingredients
- 200 g dark chocolate
- 4 tablespoons of Fontclara Arbequina Extra Virgin Olive Oil
- A pinch of sea salt
- Chopped nuts (optional)
Preparation
- Chop the dark chocolate into small pieces and place them in a heatproof bowl.
- Bring a pot of water to medium heat and place the bowl over the pot, making sure the bottom of the bowl doesn't touch the water.
- Melt the chocolate slowly in a double boiler, stirring occasionally with a spatula until you obtain a smooth, shiny mixture.
- Remove the container from the heat and add the tablespoons of Fontclara Arbequina EVOO to the melted chocolate. Mix well until completely incorporated.
- Add a pinch of sea salt to the chocolate and mix again to balance the flavors.
- Pour the mixture into the mold you want.
- Optionally, you can sprinkle chopped nuts, such as almonds or hazelnuts, over the surface of the dessert to add texture and flavor.
- Refrigerate for at least 2 hours, or until the chocolate is firm and ready to serve.
- When ready, unmold the dessert and enjoy!
This chocolate dessert with EVOO and salt is a delicious way to end a special meal and surprise your guests with an unexpected and delicious combination of flavors. Try it!
