Dark Chocolate and Olive Oil Ganache Recipe

Chocolate ganache in bowl with whisk photo credit Rebecca

When combined with chocolate, olive oil creates a unique texture and flavor profile, provides health benefits, and adds a touch of sophistication to bars, truffles, and other desserts.

In recent years, an increasing number of pastry chefs and chocolatiers are finding ways to incorporate olive oil into their work. French chocolate brand L'Espératine sells a range of chocolate and olive oil tablets, while other brands incorporate olive oil for flavor, texture, and an antioxidant boost. And at Mono in Hong Kong, Chef Dafne Daniels makes a signature dessert comprised of chocolate ganache, olive oil, and rosemary ice cream.

With just four ingredients, this versatile dark chocolate and olive oil ganache recipe offers a worthy showcase for both olive oil and chocolate. It works just as well as an ice cream sundae topping as it does for truffles, or as a rich chocolate dessert scooped and eaten with a spoon.

Choosing the Ingredients 

I tested this recipe with a 56% Belgian dark chocolate and a mild-tasting extra virgin olive oil, but both of these ingredients provide ample room for experimentation. Different chocolate percentages allow you adjust the flavor and consistency—a chocolate with a higher cocoa percentage will yield a firmer ganache with a deeper, more bitter flavor profile, while a lower-percentage chocolate will produce a softer, smoother-tasting ganache.

Sam Baytraker with Adam Levy with award winning Olive Truck Coratina

Choose an olive oil with a flavor profile that complements your chosen chocolate. A stronger-tasting olive oil will highlight the taste of the oil; a neutral or mild-tasting oil will emphasize the flavor of the chocolate itself. You can also incorporate flavored or infused oils— try orange or lemon olive oil for a citrus-inspired ganache, or chili oil for a sweet-meets-heat ganache. Unless you're feeling particularly adventurous, it's best to avoid anything overly grassy, or with ingredients (garlic, leeks, Italian herbs) which aren't natural pairings for a sweet dessert. 

While many olive oils are blends and you may find some bottles labeled “mild” milder olive cultivars include arbequina, mission, taggiasca and leccino. Other varieties such as USI Olive Oil Competition gold winner Olive Truck Coratina are robust and peppery.

How to Use Olive Oil Ganache

Chocolate ganache and truffles photo credit Rebecca Frey

This ganache recipe offers a range of serving options. I've included two recipe variations below—one suitable for rolling into truffles (or scooping and plating as a dessert) and a second, more fluid version for serving over ice cream, or for dipping berries or sliced fruit.

You can also adapt this ganache recipe for other applications, such as frosting cakes or cupcakes, filling tart shells, topping a pan of brownies, piping macarons, or layering into parfaits. Depending on your intended usage, you may need to increase or decrease the amount of cream to reach the right consistency.

For Truffles or Plated Desserts

Chocolate ganache truffles photo credit Rebecca

To make a ganache suitable for rolling into truffles or serving as a dessert, cover and refrigerate the bowl until firm enough to scoop. This chilling step can take anywhere from 2 to 4 hours, depending on your fridge temperature and the ingredients you've chosen.

For truffles, scoop the chilled ganache with a melon baller or a small cookie scoop. Use your hands to roll each scoop into a ball, then roll in unsweetened cocoa powder, crushed nuts, coconut, or chocolate sprinkles.

To create a plated dessert, use two spoons to shape the ganache into quenelles, or a small ice cream scoop to portion it into glass dishes. Serve alongside fresh fruit, accompanied by fresh mint or basil, citrus zest, nuts, or edible flowers. Keep the portions small—the chocolate, cream, and olive oil produce a rich ganache, so a few bites will more than suffice.

For Pourable Ganache

Chocolate ganache on ice cream photo credit Rebecca

To make a fluid, easy-to-pour ganache, increase the amount of cream to 1 cup, then follow the recipe as written. Instead of chilling, whisk until smooth and creamy, then use as desired. 

Serve fluid ganache over scoops of vanilla ice cream, drizzle over slices of cake or pie, add to a brownie sundae, or dip fresh fruit, cookies, marshmallows, or berries.

Make Ahead and Storage Suggestions

For truffles or quenelles, you can prepare the ganache up to 24 hours in advance. Cover the bowl tightly with plastic wrap and refrigerate until ready to use. Allow the chilled ganache to come up to room temperature for about 15 minutes, or until just soft enough to scoop. Refrigerate rolled truffles in an airtight container for up to one week. Re-roll in additional cocoa powder just prior to serving.

Fluid ganache is best served immediately, and ideally while still very warm. Cover and refrigerate leftover ganache in a microwave-safe bowl or glass measuring cup for up to one week. To reheat, microwave on low power, stirring every 15-30 seconds, until fluid enough to pour.

Dark Chocolate and Olive Oil Ganache

Makes approximately 24 1-inch round truffles, or 2 cups pourable ganache

Chocolate ganache and ingredients photo credit Rebecca Frey

Ingredients:

7 ounces chopped dark chocolate (about 1 1/3 cups)
1/3 cup whipping cream
1/4 cup extra virgin olive oil
1/8 teaspoon fine sea salt

For scoopable ganache:

Add chopped chocolate to a double boiler, or place over a pot of simmering water to create a hot water bath.

Melt the chocolate, stirring occasionally, until completely melted. 

Meanwhile, warm the cream in a small saucepan. Do not boil.

Pour warm cream over melted chocolate, and whisk to combine. Remove from heat. 

Add the olive oil and sea salt and whisk until smooth and creamy.

Cover bowl with plastic wrap and refrigerate until firm enough to scoop, about 3 hours.

Scoop with a 1-inch melon baller and roll in cocoa powder, or spoon the ganache into quenelles. 

For pourable ganache:

Increase whipping cream quantity to 1 cup, and prepare as above.

Whisk until smooth and creamy. Pour warm ganache over ice cream, cake, or brownies, or use as a dipping sauce for berries or sliced fruit.