This pot-de-crème-inspired chocolate dessert is simplicity itself, rich and light at the same time. Enjoy it as is or as the filling for an 8-inch tart—a pistachio crust is sensational.
- 10 ounces bittersweet chocolate
- 1 1/2 cups half-and-half
- 4 tablespoons extra virgin olive oil
Place the chocolate in a large heatproof bowl. Heat the half-and-half to a simmer and immediately pour it over the chocolate. Wait 5 minutes and then stir until the chocolate is fully melted.
Stir in the olive oil until well-blended.
Pour into four small dessert bowls or coupe glasses and refrigerate until firm, from 4 hours to overnight.
Yields 4 servings