Brawn’s chocolate ganache with olive oil and sea salt
This is served as a dessert at Brawn, one of my favourite restaurants in London. It is rich, bitter and wonderful.
165g plain dark chocolate (70 per cent cocoa), broken into small pieces 250ml double cream 50g egg yolks (3 yolks from 3 medium eggs) fleur de sel extra-virgin olive oil
(at Brawn they use one from Sicily)
1 Slowly bring the milk up to the boil then pour over the chocolate. Stir gently until all the chocolate has melted.
2 Put the cream and egg yolks into a bowl and set it over a pan of gently simmering water (the water shouldn’t touch the bottom of the bowl). Add the melted chocolate and, stirring, heat the mixture. Using a temperature probe, heat it until it reaches 82C. Immediately pour into a clean, dry container and allow to cool to room temperature. It can then be put in the fridge to set. 3 Serve a scoop of chocolate ganache per person and finish each one with a little of the fleur de sel and a drizzle of olive oil.