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Chocolate ganache with sea salt, olive oil & toasts

Chocolate ganache with sea salt, olive oil & toasts

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal641
fat49g
saturates25g
carbs37g
sugars12g
fibre6g
protein9g
salt0.5g
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Ingredients

Method

  • STEP 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’.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2017

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A star rating of 5 out of 5.2 ratings
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