- 200ml Double Cream
- 40ml Whole Milk
- 200g 70% Dark Chocolate, chopped
- 30ml Wilson’s Extra Virgin Olive Oil, plus extra to serve
- 1 Orange
- 50g Brown Sugar
- Sea Salt to serve
Pour the cream into a pan with the milk and heat gently. Put the chocolate into a bowl and, once the cream is just simmering, pour it over the chocolate. Leave for one minute, then stir to combine. Stir in your Wilson’s Extra Virgin Olive Oil, being careful not to over mix and split the mixture. Pour into 4 small ramekins or glasses and leave to set at room temperature.
Cut the orange in half horizontally. Squeeze half of the orange into a small pan, add 50ml of water and the brown sugar. Cut the remaining half into small chunks and put them in the pan, peel-side down. Bring to a simmer over a medium-low heat, basting the oranges every now and again. After 10-15 minutes, when the liquid has reduced to a syrup, remove from the heat.
Serve the chocolate pots topped with a drizzle of Wilson’s Extra Virgin Olive Oil, a little pinch of salt and the caramelized oranges.
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