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Recipe courtesy of Big Gay Ice Cream

Olive Oil Chocolate Shell

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  • Level: Easy
  • Total: 20 min (includes cooling time)
  • Active: 10 min
  • Yield: 2 cups
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  1. Melt chocolate over a double boiler over low heat, stirring constantly to avoid burning the chocolate, until completely melted. Take chocolate off the heat and whisk in olive oil until completely incorporated.
  2. Allow chocolate to cool slightly before serving (to avoid melting the ice cream); be sure to keep stirring to avoid hardening. Spoon over ice cream (do not dip anything into the chocolate or it will spoil). Finish with a pinch of flakey salt before the chocolate hardens.
  3. Store at room temperature in an airtight container; if chocolate solidifies, reheat and whisk before using.

Cook’s Note

Add spices (cayenne, cinnamon, curry) to spruce up the chocolate, or top with crushed salted peanuts before chocolate hardens -- use your imagination!

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