Go Back
–+ servings

Olive Oil Chocolate Shell

5 from 1 review
I have a lot of hot-take dessert opinions, but one of them is the olive oil chocolate shell is a FAR superior chocolate shell to any other version. It is soft enough to scoop through, is incredibly simple to make, and when you add a high quality olive oil, you get all that rich olive oil flavor along with your chocolate - making it perfect for ice cream, gelato or stracciatella! Add flaky salt and see heaven.
Prep Time 5 minutes
Cook Time 2 minutes
Servings: 6 servings

Equipment

Ingredients

  • 3/4 cup Guittard 74% Chocolate Baking Wafers, or any 60-75% cocoa chocolate
  • 1/4 cup high quality extra-virgin olive oil , I like Brightland's infused olive oils for this
  • Flaky salt, optional, for topping

Instructions 

  1. Add two inches of water to a small pot and place it over medium heat. Bring it to a low simmer and set a heat-proof bowl on top to create the double boiler method.
  2. Add just the chocolate to the bowl. Stirring constantly, let the chocolate fully melt. This will take about 2-3 minutes.
  3. As soon as all the chocolate is melted, remove the bowl from the heat and add the olive oil. Whisk together until smooth.
  4. This will make six servings of chocolate shell to pour over any ice cream, gelato or dessert you have in mind! Garnish with flaky salt, and it'll be pretty amazing.

Notes

Note: 
One of the things I love to do with this recipe is used infused olive oils based on what type of dessert this chocolate shell will go on top of. Lemon-infused olive oils are great for a fruity or vanilla ice cream, where a basil-infused oil is great for any olive oil cakes, whipped creams, raspberry sorbet, or really anything that goes well with basil. Feel free to play around!