Bittersweet Chocolate And Coconut Milk Rounds With Extra-Virgin Olive Oil, Rosemary, And Salt
Bittersweet Chocolate And Coconut Milk Rounds With Extra-Virgin Olive Oil, Rosemary, And Salt
An easy dessert that’s perfect for passing at parties. Balance super sweet coconut-chocolate rounds with a bit of grassy, earthy olive oil, woody rosemary, and flaky fleur de sel. Recipe courtesy of Chef Alessandro Gargani.
Servings
12
Ingredients
- 12 cupcake wrappers
- 1 pound bittersweet chocolate, chopped
- 1 cup coconut milk
- extra-virgin olive oil
- 1 tablespoon finely chopped rosemary
- fleur de sel (flaky sea salt)
- fresh sprigs rosemary
Directions
- Line the cups of a muffin tin with the cupcake wrappers.
- In a double boiler set over medium-low heat, melt the chocolate together with the coconut milk, stirring constantly. Remove the bowl from the heat, and set aside.
- Beat the chocolate mixture with a hand whisk for 5 minutes. Pour the chocolate filling into the muffin tins. Then refrigerate until chocolate is completely set (about 2 hours).
- Unmold the chocolate onto individual serving plates, and discard the paper. Drizzle the chocolates with the oil and sprinkle with the salt and rosemary. Garnish with a fresh sprig of rosemary.