Chocolate ganache with sea salt, olive oil & toasts

Chocolate ganache with sea salt, olive oil & toasts

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Prep: 10 mins Cook: 10 mins plus chilling

Easy

Serves 6

Silky smooth chocolate ganache, with crisp ciabatta toasts and a sprinkle of sea salt makes for a quick, chic, ultra-indulgent dinner party dessert

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal641
  • fat49g
  • saturates25g
  • carbs37g
  • sugars12g
  • fibre6g
  • protein9g
  • salt0.5g
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Ingredients

  • 250ml double cream
  • 250g 70% dark chocolate
  • 1 loaf ciabatta, finely sliced
  • extra virgin olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • sea salt flakes

Method

  1. Heat the cream in a heavy-bottomed pan until it is warm but not boiling (you don’t want to overheat the chocolate, so be careful not to overdo it). Take the pan off the heat, then add the chocolate to the pan with the cream and leave to melt for a while, then beat with a wooden spoon. At first it looks like it won’t go smooth, but it will. Leave to cool and set. You can also chill it, but take it out of the fridge before serving so that it isn’t too firm or ‘fridge cold’.

  2. Cut the bread into fine slices and toast on each side (the best way is under the grill, but watch it like a hawk). Serve the ganache in glasses in small scoops. Drizzle generously with olive oil and sprinkle with sea salt. Brush the toast with more olive oil and serve with the ganache.

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