- Prep
- 15 min
- Cook
- 5 min
- Total time
- 20 min
- Yield
- Approximately 300g (yields 10-12 servings)
- Difficulty
- Easy
- Calories
- 200 kcal
Quick summary
“Inspired by refined Mediterranean desserts, this cream combines 70% cocoa melted chocolate with the fruity richness of extra virgin olive oil. A silky paste punctuated by fleur de sel.”
What you need to know
- Smooth melting of chocolate: heating in a gentle bain-marie preserves the shine of the cocoa butter without burning.
- Continuous emulsion in a thin stream: pouring the olive oil gradually while stirring vigorously ensures a homogeneous and velvety texture.
- Mineral touch of fleur de sel: the salty crystals cut through the intense bitterness of the cocoa and enhance umami notes.
Ingredients
Main
- g High-quality dark chocolate (70% cocoa minimum), chopped
- ml Fruity extra virgin olive oil, of good origin
- g Powdered sugar (sifted)
- ml Whole milk or plant-based drink (almond, oat)
- teaspoon Good quality vanilla extract
- generous pinch Fleur de sel or fine sea salt
Instructions
Principal
- In a double boiler or microwave in 30-second intervals, melt the chopped chocolate slowly, stirring until completely smooth and shiny. Avoid overheating, which can scorch the chocolate. The professional technique is: the gentle water bath ensures a smooth, even melt.
- Off the heat, add the sifted powdered sugar and the pinch of fleur de sel to the melted chocolate. Stir vigorously with a silicone spatula until the ingredients are well incorporated and the mixture begins to thicken slightly. The secret to this recipe is the perfect integration of the elements.
- Add the vanilla extract. Then, incorporate the extra virgin olive oil gradually, in a continuous stream, while stirring non-stop. Do this with firm movements to emulsify well, creating a velvety and homogeneous texture. Olive oil is what gives it its peculiar unctuousness.
- Add the heated milk (or plant-based drink), spoonful by spoonful, stirring constantly until it reaches the desired consistency. Start with a spoon and add more if you prefer a more fluid cream. Avoid adding cold liquid, which can shock the chocolate.
- Transfer the cream to a sterilized glass jar and seal tightly. Let it cool completely to room temperature before refrigerating, if you prefer a firmer consistency. The mixture will gain more body when resting. The most common mistake is rushing the refrigeration.
Chef's tips
- Choose an extra virgin olive oil with a mild fruity profile or fresh herbal notes so as not to overpower the cocoa flavor.
- Lightly heat the milk before incorporating it into the mixture to avoid thermal shock that could curdle the silky emulsion.
- Stir the mixture with a silicone spatula in circular motions from the center to the edges until it reaches a mirror shine.
Variations
- Citrus orange perfume: add a teaspoon of fine orange zest to the warm chocolate.
- Touch of pink pepper: sprinkle gently crushed pink peppercorns over the cream already served in the bowls.
- Ganache for pies: use the still fluid cream as an elegant filling for pre-baked buttery dough bases.
Substitutions
- 70% Chocolate: use semi-sweet chocolate with 60% cocoa, reducing two tablespoons of powdered sugar.
- Whole milk: replace with unsweetened almond plant-based drink, neutral oat milk, or warm mineral water.
- Fleur de sel: use good quality refined sea salt or fine-ground coarse salt when finishing.
How to store
Store the cream in a well-sealed sterilized glass jar in the refrigerator for up to 2 weeks. It firms up in the cold; remove it about 20 minutes before consumption to restore the spreadable consistency.
Can it be frozen?
Freeze the cream in an airtight container for up to 3 months. To thaw, leave in the refrigerator overnight and stir vigorously with a spatula at room temperature to re-emulsify.
What to serve with
Serve over slices of sourdough bread toasted with olive oil, rustic butter cookies, strawberry wedges, fresh fig slices, or alongside pure espresso without sugar.
Frequently asked questions
Does the olive oil taste not become strong in the chocolate?
When paired with 70% dark chocolate, fruity olive oil lends velvety almond notes without rancid taste, creating a noble aromatic profile.
Why should powdered sugar be sifted?
Confectioners' sugar dissolves instantly in warm melted chocolate, ensuring a perfectly smooth texture without leaving any gritty residue.
Can this cream be used as a cake filling?
Yes, after a few hours under refrigeration the cream gains a structured truffle-like consistency, being perfect for filling cakes and fine macarons.
How to act if the cream seems to curdle during mixing?
Add a tablespoon of warm milk or warm water and beat vigorously with a small wire whisk until the emulsion regains its smooth shine.
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