Silky Olive Oil Chocolate Ganache Pots with Flaky Sea Salt

⏱ 25 min · Serves 4

Dairy-free but impossibly rich, this ganache swaps butter for good peppery olive oil, giving a glossy, almost truffle-like set with a savoury hum. A pinch of flaky salt on top makes the chocolate taste twice as chocolatey. Four ingredients, ten minutes of work, and it looks like it came from a restaurant pass.

Per serving: 428 kcal · 4.0g protein · 28.0g carbs · 34.0g fat

Ingredients

• 200g dark chocolate (70% cocoa), finely chopped
• 120ml hot water (just off the boil) or hot strong coffee
• 80ml good extra virgin olive oil, fruity rather than bitter
• 1 tbsp honey or maple syrup
• 1/4 tsp fine sea salt
• Flaky sea salt, to finish
• Optional: thin strips of orange zest or toasted almonds, to serve

Method

1. Put the chopped chocolate, honey and fine sea salt in a heatproof bowl.
2. Pour over the hot water or coffee and leave undisturbed for 1 minute, then stir slowly from the centre outwards with a spatula until completely smooth and glossy.
3. Add the olive oil in three additions, stirring gently after each until fully emulsified. Don't whisk hard — you want shine, not bubbles. If it looks split, add 1 tbsp more hot water and stir until it comes back together.
4. Divide between 4 small glasses, espresso cups or ramekins. Tap each on the worktop to level the surface.
5. Chill for 15–20 minutes until just set with a soft, spoonable middle (or up to 3 hours for a firmer truffle texture — let it sit out 10 minutes before serving).
6. Finish each pot with a drizzle of olive oil, a pinch of flaky sea salt and orange zest or toasted almonds if using. Serve with a small spoon.