Receita Solta

Silky Chocolate and Olive Oil Cream: Sweet & Savory Umami, Irresistible

A surprising fusion of dark chocolate and extra virgin olive oil, creating a gourmet spread for refined palates.

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Equipe Receita Solta

Silky Chocolate and Olive Oil Cream: Sweet & Savory Umami, Irresistible
Prep Time15 min
Cook Time5 min
ServingsApproximately 300g (yields 10-12 servings)
DifficultyEasy
Calories200 kcal

Resumo para quem tem pressa

"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."

Unravel the secret of an incredibly silky and tasty chocolate and olive oil cream, perfect for those looking for a unique and easy-to-prepare gastronomic experience. Be surprised by the harmonious combination of sweetness and umami in every spoonful.

O Que Você Precisa Saber

- Derretimento suave do chocolate: aquecer em banho-maria brando preserva o brilho da manteiga de cacau sem queimar. - Emulsão contínua em fio: verter o azeite aos poucos mexendo vigorosamente garante textura homogênea e aveludada. - Toque mineral de flor de sal: os cristais salinos quebram o amargor intenso do cacau e acentuam notas umami.

Ingredients

Divine Ingredients

  • 200 g High-quality dark chocolate (70% cocoa minimum), chopped
  • 100 ml Fruity extra virgin olive oil, of good origin
  • 60 g Powdered sugar (sifted)
  • 60 ml Whole milk or plant-based drink (almond, oat)
  • 1/2 teaspoon Good quality vanilla extract
  • 1 generous pinch Fleur de sel or fine sea salt

Instructions

Detailed Preparation Method

1

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.

2

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.

3

Acrescente o extrato de baunilha. Em seguida, incorpore o azeite extra virgem gradualmente, em um fio contínuo, enquanto mexe sem parar. Faça isso com movimentos firmes para emulsionar bem, criando uma textura aveludada e homogênea. O azeite é o que confere a untuosidade peculiar.

4

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.

5

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.

Equipe sua Cozinha

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COMPRAR INGREDIENTES

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Chef 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 You Freeze It?

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

Sirva sobre fatias de pão sourdough tostadas com azeite, biscoitos amanteigados rústicos, gomos de morango fresco, fatias de figo maduro ou ao lado de café expresso puro sem açúcar.

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.

Como agir caso o creme pareça talhar durante a mistura?

Adicione uma colher de sopa de leite morno ou água morna e bata vigorosamente com um batedor de arame pequeno até que a emulsão recupere o brilho liso.

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.

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