Chocolate Chantilly




7 oz

Good quality Chocolate, chopped

2 tbsps.

Fruity Extra Virgin Olive Oil

¾ cup



Maldon Sea Salt


Place chocolate and water into a small heavy-bottom pot over medium-low heat. Stir together chocolate and water until smooth.
Transfer chocolate mixture to a high-sided metal bowl. Place bowl in a larger bowl filled with ice cubes and water. Using a hand-held electric mixer set to high, beat chocolate mixture for about 5 5 minutes or until it is thick and glossy, about the texture of butter cream icing.
Immediately scoop chocolate mixture using 2 large soup spoons and place Chocolate Chantilly on a parchment-lined baking sheet. Refrigerate until needed.

Drizzle with Fruity Extra Virgin Olive Oil & sprinkle a pinch of Maldon Sea Salt over top right before serving.

Older Post Newer Post