Did you know that the global olive oil market is expected to reach $16.64 billion by 2027? This growing popularity isn't limited to savory dishes; it's also making its way into desserts. You've likely encountered olive oil in traditional Mediterranean fare, but its use in sweet treats like Olive Oil Chocolate Pots with Sea Salt might surprise you. This unique dessert combines the rich, velvety texture of chocolate with the fruity notes of high-quality olive oil, creating a luxurious yet lighter alternative to classic chocolate pots. If you're intrigued by this unexpected pairing, you'll want to discover how this dessert came to be and why it's capturing the attention of food enthusiasts worldwide.
Key Takeaways
- Luxurious dessert featuring dark chocolate, high-quality olive oil, and flaky sea salt for a sweet-savory balance.
- Requires simple ingredients: dark chocolate, olive oil, eggs, sugar, and sea salt.
- Prepared by melting chocolate with olive oil, whisking eggs and sugar, then combining and baking in a water bath.
- Chilled for at least 2 hours before serving, with sea salt sprinkled on top for enhanced flavor.
- Can be prepared in advance, making it ideal for stress-free entertaining or quick desserts.
History
The origins of Olive Oil Chocolate Pots can be traced back to the innovative culinary experiments of the early 21st century. As chefs and home cooks began exploring unconventional ingredient pairings, they discovered the delightful combination of chocolate and olive oil. This unlikely duo gained popularity in Mediterranean cuisines, where olive oil has long been a staple.
You'll find that the addition of sea salt to this dessert is a more recent development, reflecting the growing trend of balancing sweet and savory flavors. The concept of chocolate pots itself isn't new, with traditional recipes often using heavy cream or butter. However, the use of olive oil brings a unique twist, offering a lighter texture and distinct fruity notes.
As you explore this recipe, you'll notice it's part of a broader movement towards healthier dessert options. Olive oil, known for its heart-healthy properties, provides a nutritious alternative to traditional fats.
The simplicity of the recipe also aligns with the modern preference for quick, elegant desserts that don't compromise on flavor or sophistication.
Recipe
Olive Oil Chocolate Pots are a luxurious dessert that combines the richness of dark chocolate with the fruity notes of high-quality olive oil. This elegant dish is perfect for impressing dinner guests or indulging in a sophisticated treat at home.
The addition of sea salt enhances the complex flavors of the chocolate and olive oil, creating a harmonious balance of sweet and savory. These chocolate pots can be prepared in advance, making them an ideal option for stress-free entertaining or a quick weeknight dessert.
- 8 oz (226g) dark chocolate, chopped
- 1/2 cup (120ml) extra-virgin olive oil
- 4 large eggs
- 1/4 cup (50g) granulated sugar
- Flaky sea salt, for garnish
Preheat the oven to 300°F (150°C). In a heatproof bowl, melt the chocolate and olive oil together over a pot of simmering water, stirring until smooth.
In a separate bowl, whisk the eggs and sugar until pale and frothy. Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly to combine.
Divide the batter among four 6-oz (180ml) ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
Remove from the oven, let cool to room temperature, then refrigerate for at least 2 hours before serving. Sprinkle with flaky sea salt just before serving.
For the best results, use high-quality dark chocolate with at least 70% cocoa content and a fruity, robust extra-virgin olive oil. Be careful not to overbake the chocolate pots, as they should have a silky, pudding-like consistency.
If you prefer a firmer texture, you can bake them for an additional 5 minutes. These chocolate pots can be stored in the refrigerator for up to 3 days, covered with plastic wrap.
Cooking Steps
To create these indulgent chocolate pots, you'll start by melting the chocolate and olive oil together, then whisking eggs and sugar separately.
You'll combine these mixtures carefully before dividing the batter into ramekins, baking them in a water bath, and finally chilling the desserts before serving with a sprinkle of sea salt.
Step 1. Melt Chocolate and Oil
First, you'll need to melt the chocolate and olive oil together. This crucial step sets the foundation for your Olive Oil Chocolate Pots.
Begin by chopping 8 ounces of high-quality dark chocolate into small, uniform pieces. The smaller the pieces, the more evenly they'll melt. Next, measure out 1/2 cup of extra-virgin olive oil.
Fill a medium-sized pot with about an inch of water and bring it to a gentle simmer. Place a heatproof bowl on top of the pot, ensuring it doesn't touch the water. This creates a double boiler, which allows for gentle, indirect heating.
Add the chopped chocolate and olive oil to the bowl. As the mixture begins to melt, stir it gently with a spatula or whisk. Continue stirring until the chocolate and oil are fully combined and smooth, with no lumps remaining.
Be careful not to overheat the mixture, as this can cause the chocolate to seize or burn. Once everything's melted and well-incorporated, remove the bowl from the heat and let it cool slightly before proceeding with the next steps in the recipe.
Step 2. Whisk Eggs and Sugar
While the chocolate and olive oil mixture cools slightly, you'll need to prepare the egg and sugar mixture. In a medium-sized bowl, crack open four large eggs and add a quarter cup of granulated sugar.
Using a whisk or an electric mixer, beat the eggs and sugar together vigorously. You're aiming for a pale, frothy consistency, which will take about 3-5 minutes of continuous whisking.
As you whisk, you'll notice the mixture becoming lighter in color and increasing in volume. This process, known as aerating, incorporates air into the eggs and sugar, creating a lighter texture in the final dessert.
Don't be tempted to rush this step; the more air you incorporate, the silkier your chocolate pots will be.
Once you've achieved a pale, creamy mixture that leaves a ribbon-like trail when you lift the whisk, you're ready to move on to the next step.
This egg and sugar mixture will serve as the base for your chocolate pots, providing structure and richness to the dessert.
Step 3. Combine Chocolate and Egg Mixtures
With your chocolate and egg mixtures prepared, it's time to combine them into a silky batter.
Begin by slowly pouring the melted chocolate mixture into the egg mixture. As you pour, whisk constantly to ensure the ingredients blend smoothly. This step is crucial for achieving the perfect texture in your olive oil chocolate pots.
Continue whisking until the two mixtures are fully incorporated. You'll notice the batter becoming glossy and uniform in color.
Don't rush this process; take your time to create a homogeneous mixture without any streaks or lumps. The result should be a velvety smooth batter that's ready for baking.
Once combined, immediately divide the batter among your prepared ramekins. Fill each one evenly, leaving a small space at the top to allow for slight expansion during baking.
If you notice any air bubbles on the surface, gently tap the ramekins on the counter to release them. This will help ensure a smooth, even texture in your finished chocolate pots.
With your batter distributed, you're now ready to move on to the baking stage.
Step 4. Bake in Water Bath
Preparing a water bath for your olive oil chocolate pots is crucial for achieving the perfect texture. Start by preheating your oven to 300°F (150°C).
Once you've divided the chocolate mixture among four 6-oz ramekins, place them in a large baking dish. Carefully pour hot water into the baking dish, ensuring it reaches halfway up the sides of the ramekins. This water bath, also known as a bain-marie, will help distribute heat evenly and prevent the delicate chocolate mixture from overcooking.
Gently slide the baking dish into the preheated oven, taking care not to splash water into the ramekins. Bake for 30-35 minutes, keeping a close eye on the chocolate pots. You'll know they're done when the edges are set but the centers still have a slight jiggle.
Don't be tempted to overbake, as this will result in a dry, cake-like texture instead of the desired silky consistency. Once baked, carefully remove the baking dish from the oven.
Let the ramekins cool in the water bath for about 10 minutes before transferring them to a wire rack to cool completely.
Step 5. Chill and Serve Desserts
After baking, it's crucial to properly chill and serve your olive oil chocolate pots for the best taste and texture.
Once you've removed the ramekins from the water bath, let them cool to room temperature. This step prevents condensation from forming when you refrigerate them, which could affect the dessert's consistency.
Once cooled, cover each ramekin with plastic wrap and refrigerate for at least two hours. This chilling time allows the chocolate to set and develop a silky, pudding-like texture. If you're preparing these in advance, you can keep them refrigerated for up to three days.
When you're ready to serve, remove the chocolate pots from the refrigerator about 15 minutes before eating. This allows them to soften slightly, enhancing their creamy texture.
Just before serving, sprinkle a pinch of flaky sea salt on top of each dessert. The salt will provide a delightful contrast to the rich chocolate and fruity olive oil flavors. For an extra touch of elegance, you can garnish with a small sprig of fresh mint or a few berries.
Final Thoughts
Olive Oil Chocolate Pots' simplicity and elegance make them a perfect addition to your dessert repertoire. You'll find that these rich, velvety treats strike a delightful balance between indulgence and sophistication. As you serve them to your guests or enjoy them on your own, you'll appreciate the harmonious blend of dark chocolate, fruity olive oil, and flaky sea salt.
Remember, the key to success lies in using high-quality ingredients and exercising patience during the baking and chilling process. Don't rush the cooling time, as it's crucial for achieving the perfect texture.
If you're planning ahead, you'll be pleased to know that these chocolate pots can be prepared in advance, making them an excellent choice for stress-free entertaining.
As you experiment with this recipe, don't hesitate to play with different olive oil varieties or chocolate percentages to find your ideal combination. You might even consider adding a pinch of espresso powder or a splash of liqueur for an extra layer of complexity.
With practice, you'll master this elegant dessert and impress both yourself and your guests with your culinary prowess.
