Recipe courtesy of Big Gay Ice Cream
Olive Oil Chocolate Shell
- Level: Easy
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 604
- Total Fat
- 46
- Saturated Fat
- 23
- Carbohydrates
- 42
- Dietary Fiber
- 10
- Sugar
- 22
- Protein
- 7
- Cholesterol
- 3
- Sodium
- 227
- Total: 20 min (includes cooling time)
- Active: 10 min
Ingredients
2 cups chopped 60 percent dark chocolate
2 tablespoons olive oil
Flakey salt, for sprinkling
Directions
- 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.
- 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.
- 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!