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Chocolate ganache with sea salt, olive oil & toasts New-recipe-icon

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

  • Prep: 10 mins
    Cook: 10 mins
    plus chilling
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 641
  • Carbohydrates 37
  • Saturated Fat 25
  • Sugar 12
  • Protein 9
  • Fat 49
  • Fibre 6
  • Salt 0.5

Nutrition per serving

  • Calories 641
  • Carbohydrates 37
  • Saturated Fat 25
  • Sugar 12
  • Protein 9
  • Fat 49
  • Fibre 6
  • Salt 0.5

Ingredients

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