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Chocolate Chantilly

Preparation Time: 30 Minutes
Serves 6
Submitted by: Biolea
Suggested Olive Oil: BIOLEA Astrikas estate

200802031 | Chocolate Chantilly | A delicious dessert with the simplest ingredients: Chocolate, water, salt and great olive oil.

Ingredients

2 Tablespoon BIOLEA Astrikas estate Extra Virgin Olive Oil
7 oz (200 g) 70% chocolate, chopped
¾ cup (175 mL) water
fleur de sel

Preparation

1. Place chocolate and water into a small heavy-bottom pot over medium-low heat. Stir together chocolate and water until smooth.

2. 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 minutes or until it is thick and glossy, about the texture of butter cream icing.

3. Immediately scoop chocolate mixture into quenelles using 2 large soup spoons and place Chocolate Chantilly on a parchment-lined baking sheet. Refrigerate until needed.

4. Drizzle a touch of Biolea Nerantzi (Bitter Orange) olive oil over it and a pinch of fleur de sel for the perfect chocolate orange taste.

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