This recipe comes from Fran Gage’s The New American Olive Oil, which is an essential cookbook for any olive oil aficionado. Her Pan Con Chocolate is a revelation, decadent even its simplicity.
Makes 4 to 6 servings
8 ounces 64% dark chocolate, coarsely chopped
2/3 cup heavy cream
1/3 cup powdered sugar
3 tablespoons fruity extra virgin olive oil, such as We Olive Arbequina
4 pieces of crusty bread
2 tablespoons We Olive Blood Orange Olive Oil for drizzling
Flaky sea salt, such as Maldon
1. Put the chocolate in a 1-quart vessel, preferably a clear one designed for use with an immersion blender.
2. Put the cream in sugar in a small saucepan and bring to a boil over medium heat, whisking to dissolve the sugar.
3. Immediately pour the hot cream over the chocolate. Let it sit 1 minute. Blend the two together with an immersion blender using a stirring motion, going to the bottom of the vessel, until the ganache becomes less shiny and thickens to a puddinglike consistency, 1 to 2 minutes.
4. Add the olive oil in a steady stream, blending constantly. Pour the ganache into a bowl and let it cool to room temperature. Cover the bowl with plastic wrap without touching the ganache. Keep the ganache in a cool room until it sets, preferably overnight.
5. To serve, toast bread slices and put them on plates. Scoop balls of ganache and put them next to the toasts. Drizzle both the chocolate and the toast with Blood Orange Olive Oil and sprinkle with sea salt.
6. The ganache will keep in the refrigerator for at least a week. Bring it to room temperature before serving.