Chocolate ganache, olive oil & Fleur de sel
Here is what you need
Ingredients
- Ice Cube 4 Unit
- White sugar 40 g
- Dark chocolate 120 g
- Cream 25 cl
- Egg Yolk 2 Unit
- Olive oil 4 Teaspoon
- Bread 0.5 Unit
- Spoon
- Bowl
- Oven
Materials
- Spoon
- Bowl
- Oven
How to make !
-
Step
01
Chop the chocolate
Finely chop the chocolate and place in a bowl. In a medium saucepan, gently heat the cream. In a bowl, whisk the egg yolks with the sugar until the mixture whitens
-
Step
02
Pour & Return
Pour the heated cream over the egg mixture and whisk. Return to the saucepan and heat over very low heat while whisking, until cream thickens.
-
Step
03
Mix and cover
Pour the mixture over the chocolate, stirring with a spoon to ensure chocolate is melted and producing a smooth mixture. Cover with plastic wrap, let cool at room temperature, then refrigerate for 4 hours
-
Step
04
Oven
Preheat the oven to 200° C (400° F, gas mark 6). Cut the bread into very thin slices. Brush both sides of each slice with olive oil and place on a baking sheet covered with parchment paper. Cover with another baking sheet and bake for 5 minutes or until slices are golden brown.
-
Step
05
Divide the pleasure
Divide remaining olive oil onto plates. Form ganache quenelles using 2 tablespoons, placing them on the olive oil. Sprinkle with fleur de sel and garnish with the toasted bread slices.
Recommended Nespresso coffees
Chocolate ganache, olive oil & Fleur de sel
- 30 min
- Medium
Materials
- Spoon
- Bowl
- Oven
Recommended Nespresso coffees
Ingredients
- Ice Cube 4 Unit
- White sugar 40 g
- Dark chocolate 120 g
- Cream 25 cl
- Egg Yolk 2 Unit
- Olive oil 4 Teaspoon
- Bread 0.5 Unit
Inspirations
How to make !
-
Step 01 Chop the chocolate
Finely chop the chocolate and place in a bowl. In a medium saucepan, gently heat the cream. In a bowl, whisk the egg yolks with the sugar until the mixture whitens -
Step 02 Pour & Return
Pour the heated cream over the egg mixture and whisk. Return to the saucepan and heat over very low heat while whisking, until cream thickens. -
Step 03 Mix and cover
Pour the mixture over the chocolate, stirring with a spoon to ensure chocolate is melted and producing a smooth mixture. Cover with plastic wrap, let cool at room temperature, then refrigerate for 4 hours
-
Step 04 Oven
Preheat the oven to 200° C (400° F, gas mark 6). Cut the bread into very thin slices. Brush both sides of each slice with olive oil and place on a baking sheet covered with parchment paper. Cover with another baking sheet and bake for 5 minutes or until slices are golden brown. -
Step 05 Divide the pleasure
Divide remaining olive oil onto plates. Form ganache quenelles using 2 tablespoons, placing them on the olive oil. Sprinkle with fleur de sel and garnish with the toasted bread slices.