Delicious over homemade olive oil ice cream or premium store-bought vanilla, this decadently rich sauce forms a soft chocolate shell as soon as you spoon it on the cold ice cream.
- 1/2 cup heavy cream
- 6 ounces chopped bittersweet chocolate
- 2 tablespoons extra virgin olive oil
In a small heavy-bottomed saucepan, over medium heat, heat the cream until it simmers. Reduce the heat to low and add the chocolate. Whisk until the chocolate is melted and smooth. Whisk in the olive oil. Remove the sauce from the heat.
Pour the sauce into a gravy boat or small container with a pouring spout if serving immediately. Otherwise, it can be held in a covered container at room temperature for up to 5 days, or refrigerated. Reheat for a few seconds in a microwave or a double-boiler.
Makes 1 cup — Recipe courtesy of the Fresh-Pressed Olive Oil Club