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Italian Chocolate Ganache with Caramel, Sea Salt and Extra Virgin Olive Oil - Megan Whitehead
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The decadent silky-smooth ganache, flaky sea salt, crunchy caramel and fruity, peppery flavours of Filippo Berio Extra Virgin Olive Oil harmonise in a sweet and savoury symphony of the senses.
Preparation time:  30 mins
Cooking time:  30 mins
Serves:  8
For the caramel discs:

·         1 cup granulated white sugar

·         ¼ cup of cold water

·         ¼ tsp.fresh lemon juice


For the ganache:

·         250ml cream

·         200g best-quality bittersweet chocolate (at least 70% cocoa solids), finely chopped

·         20ml FILIPPO BERIO Extra Virgin Olive Oil

·         10g of unsalted butter

·         Sea salt flakes, best quality

·         FILIPPO BERIO Extra Virgin Olive Oil, to finish
For the caramel discs:

1.    Fill a half a cup with water - this will be used for washing down the sides of the pan to prevent crystallization.
2.    In a heavy-based saucepan, stir the sugar, lemon juice, and cold water. Brush down the sides of the pan with water to wash away any sugar crystals.
3.    Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to colour around the edges, for 5 to 8 minutes.
4.    Gently swirl the pan once to even out the colour and prevent the sugar from burning in isolated spots. Continue to cook until the sugar turns amber, about 30 seconds more (once the mixture begins to colour, it will darken very quickly, so keep an eye on it).
5.    Remove from the heat, using a tablespoon take a small amount of caramel and place it on a clean tray/plate to create discs or any other shape.
6.    Allow to cool and harden, then gently remove and set aside to use as a garnish for the ganache.


For the ganache:
 
  1. Place the cream in a small, heavy-based saucepan and heat it over medium heat until it is hot but not boiling and begins to bubble around the edge.
  2. Break the chocolate into small pieces and  place in a metal bowl, pour the hot cream over.
  3. Let the cream stand for 2 to 3 minutes while the chocolate melts. Using a rubber spatula, slowly stir the chocolate mixture in a circular motion, starting at the centre of the bowl and working your way out to the side. Take take not to stir too vigorously, or you will add too much air to the ganache. Keep stirring until all the chocolate is melted and completely blended with the cream.
  4. Add the 20ml of Fillipo Berio Extra Virgin Olive Oil to the chocolate and gently mix in until completed incorporated and shiny.
  5. Pour the hot melted ganache into a pouring jug and gently fill tot glasses just less than ¾ full.
  6. Place the filled glasses with in the fridge for 1 hour to set.
  7. Remove 30 minutes before serving, sprinkle a few salt flakes over the ganache and top with a tablespoon of Fillipo Berio Extra Virgin Olive Oil.
  8. Finish with a disc of caramel and serve… BUON APPETITO!
 
 
 

Enjoy this decadent dessert after a meal with great company (or indulge alone...its just as good!)
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ABOUT MEGAN WHITEHEAD
Location:
Western Cape

Joined:
2011/04/12

Bio:
I am a passionate foodie... I love cooking, tasting, eating, sharing, savouring, indulging, and occasionally over-indulging! In the words of Virginia Woolf: "One cannot think well, love well, sleep well, if one has not dined well"

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Italian Chocolate Ganache with Caramel, Sea Salt and Extra Virgin Olive Oil  - 1274 votes
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