Treat yourself or your loved ones to these creamy, rich dark chocolate pots with a subtle floral and fruity kick thanks to a secret ingredient: extra-virgin olive oil. Loaded with beneficial plant chemicals (polyphenols), several research trials support extra-virgin olive oil’s wide-ranging health benefits when it comes to the heart, brain and gut. Try just a splash mixed into chocolate and cream for an indulgent dessert that takes just five minutes to make.
Seasonal rhubarb adds extra goodness, but you could top these pots with any fruit you desire. Roasting the rhubarb instead of cooking it in a saucepan helps it keep its colour and shape and the brown sugar adds just a little sweetness.
Use lactose-free cream to make these low FODMAP or use coconut milk or a plant-based cream to make these vegan.
200g 70% dark chocolate
340ml double cream
40ml extra-virgin olive oil
Pinch of salt
2 sticks of rhubarb
25g brown sugar (optional)
Flaky sea salt
Break the chocolate into a bowl. Pour 240ml of the cream into a small saucepan and warm it over a low heat. Just before the cream starts to simmer, pour it over the chocolate. Leave it for one minute, then stir to combine. Gently stir in the olive oil and the salt and pour into 6 small ramekins. Leave to cool at room temperature before placing in the fridge to set completely.
While the chocolate pots are cooling, roast the rhubarb. Trim the ends and cut into 1-inch pieces, then tumble the rhubarb onto a baking dish with sides and sprinkle over the sugar. Shuffle the rhubarb so it’s in a single layer and roast for 15 minutes, or until soft and jammy but keeping its shape.
Whip the remaining cream and once the chocolate is fully set, top with the cream, roast rhubarb and a sprinkle of flaky salt to serve.