Olive Oil Chocolate Shell

2013-08-10
  • Yield : 2 cups
  • Cook Time : 10m
  • Ready In : 20m
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Ingredients

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

Method

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.

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