Preparation Time: 30 Minutes
Submitted by: Biolea
Suggested Olive Oil: BIOLEA Astrikas estate
A delicious dessert with the simplest ingredients: Chocolate, water, salt and great olive oil.
2 Tablespoon BIOLEA Astrikas estate Extra Virgin Olive Oil
7 oz (200 g) 70% chocolate, chopped
¾ cup (175 mL) water
fleur de sel
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.