Dark chocolate, sea salt & olive oil pots

Dark chocolate, sea salt & olive oil pots

Serves 6

250ml double cream

250g 70% dark chocolate

1 loaf ciabatta, thinly sliced

Extra-virgin olive oil

Sea salt flakes

  1. Place the cream in a heavy-bottomed pan and set over a medium heat until warm but not boiling. Once tiny bubbles begin to appear around the edge of the pan, remove from the heat.
  2. Add the chocolate to the pan and allow to melt, then beat with a wooden spoon until smooth. Set aside to cool, then divide into individual glasses and place in the fridge for up to three days.
  3. Turn the grill on to a high heat. Lightly toast the ciabatta on both sides until golden.
  4. To serve, drizzle the ganache with the extra-virgin olive oil and sprinkle with flaky sea salt. Brush the toast with a little extra olive oil and push a slice into each glass of ganache.

Per Serving: 422kcals, 32.7g fat (19.1g saturated), 28.6g carbs (21.5g sugars), 4.6g protein, 1.6g fibre, 0.388g sodium

Top tip: If you’ve prepped the ganache ahead of time, remove it from the fridge around one hour before serving so that it isn’t too firm.