Olive Oil Chocolate Shell

  • Yield : 2 cups
  • Cook Time : 10m
  • Ready In : 20m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Peanut Butter Chocolate Pudding

  • Serrano Ham-Wrapped Figs

  • It’s All Greek to Me Sundae

  • Tortilla with Chorizo


  • 2 cups chopped 60 percent dark chocolate
  • 2 tablespoons olive oil
  • Flakey salt, for sprinkling


Step 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.

Step 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.

Step 3

Store at room temperature in an airtight container; if chocolate solidifies, reheat and whisk before using.

Leave a Reply

Your email address will not be published. Required fields are marked *