Chocolate ganache with olive oil and salt

Chocolate ganache with olive oil and salt

Cremoso de chocolate

By
From
Spanish Made Simple
Serves
4

This a straightforward chocolate ganache with two very distinctive Spanish twists: olive oil and orange. It can also be used as a filling in a blind-baked pastry case, or for making good truffles.

Ingredients

Quantity Ingredient
5 gelatine leaves
100ml double cream
100ml milk
180g chopped dark chocolate
1/4 orange, grated zest
a drizzle extra virgin olive oil
A pinch sea salt

Method

  1. Soak the gelatine leaves in cold water for at least 10 minutes, then drain, squeezing out all the excess water.
  2. Bring the cream and milk almost to boiling point in a small pan over a medium heat. Take off the heat and add the chopped chocolate, orange zest and gelatine leaves and stir with a spatula, whisk or blender until completely dissolved. Chill in the fridge for 4 hours until completely set.
  3. Serve in little pots, and dress with a drizzle of extra virgin olive oil and a pinch of salt to serve. You could also crumble some biscuits to eat it with or even serve it with strawberries.
Tags:
Spanish
simple
weekday
tapas
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again