Chocolate ganache with sea salt, olive oil and toasts

• double cream↗250ml ml
• dark chocolate 70%↗250g g
• ciabatta bread↗1

  thin slices

• extra virgin olive oil↗
• sea salt↗

  flakes

Step-by-step instructions

1. 1

   Heat the cream in a heavy saucepan until warm but not boiling (do not overheat the chocolate, so be careful). Remove the pan from the heat, add the chocolate to the cream and let it melt for a few minutes, then whisk with a wooden spoon. At first it may seem the mixture won’t become smooth, but it will. Allow it to cool and set. You can also chill it in the refrigerator, but before serving remove it so it isn’t too hard or “cold from the fridge”.

2. 2

   Slice the bread into thin pieces and toast on both sides (best under a grill, but watch it closely). Serve the ganache in small glasses in small portions. Generously drizzle with olive oil and sprinkle with sea salt. Brush the toasts with a little more olive oil and serve together with the ganache.