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Emulsified Espresso & Olive Oil Ganache Pots

Emulsified Espresso & Olive Oil Ganache Pots

A proper ganache isn't just melted chocolate—it's a high-friction emulsion. By replacing heavy cream with hot espresso and fruity olive oil, we strip away the dairy fat to let the dark cocoa notes ring clearly. Minimalist weeknight indulgence, engineered for maximum contrast.

Theo Glass
Theo Glass
Prep: 10 minutes
Cook: 20 minutes
4
easy
dessertsnack
ganachechocolateespressoolive-oil+1

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Timeline

29 minutes
0m10m20m29m
Prep Chocolate
3m
Heat Liquids
Build Core Emulsion
Emulsify Olive Oil
Portion and Chill
20m
Prep Hazelnut Salt
Garnish and Serve

Ingredients

  • 150 g dark chocolate (70%)(Feves or finely chopped from a high-quality bar. Do not use chocolate chips.)
  • 90 g brewed espresso(Hot. Strong coffee works if espresso isn't available.)
  • 40 g extra-virgin olive oil(Fruity and grassy, not overly peppery.)
  • 15 g maple syrup(Acts as an invert sugar to stabilize the emulsion.)
  • 30 g toasted hazelnuts(Warm them slightly to release their oils.)
  • 2 g flaky sea salt(Maldon or similar large-flake salt.)

Instructions

  1. 1

    Weigh 150g dark chocolate (70%) into a medium heat-proof bowl. If using a bar, chop it finely to ensure even melting. Wipe your counter. Set your bowl on a damp towel to keep it from spinning later.

    3 min

    Tip: Painter's tape on the bowl helps if you're tracking tare weights. Precision is freedom.

  2. 2

    In a small saucepan, combine 90g brewed espresso and 15g maple syrup. Bring to a bare simmer (about 190°F / 88°C).

    2 min

    Tip: We need heat to melt the cocoa butter, but violently boiling liquid will scorch the chocolate and force a broken emulsion.

  3. 3

    Pour the hot espresso mixture over the chocolate. Let it sit untouched for 30 seconds. Using a flexible spatula, begin stirring in the dead center of the bowl in tight, fast circles. Watch the magic happen: a dark, glossy, elastic core will form. Slowly widen your circles to pull in the un-emulsified liquid from the edges.

    2 min

    Tip: Why this works: Hot liquid melts the cocoa butter, while the friction of the spatula shears the fat into microscopic droplets, suspending them in the water phase.

  4. 4

    Once fully smooth, slowly stream in 40g extra-virgin olive oil while continuing to stir in circles. The oil will seamlessly integrate, yielding a lush, mirrored surface. This is your completed emulsion.

    1 min

    Tip: Fix it fast: If the ganache breaks (looks greasy or separated), don't panic. Add a teaspoon of cold water and stir vigorously. The friction will re-establish the emulsion.

  5. 5

    Divide the ganache evenly among four small ramekins or espresso cups. Transfer to the refrigerator to chill and set to a soft pudding texture.

    20 min

    Tip: Let it cool. Future you deserves clean spoon drags.

  6. 6

    While the pots chill, place 30g toasted hazelnuts on a cutting board and crush them roughly with the flat of a knife or a heavy pan. Toss the crushed nuts with 2g flaky sea salt in a small dish.

    2 min

    Tip: The two-texture rule in action: smooth ganache requires an aggressive, snappy crunch.

  7. 7

    Remove the pots from the fridge. They should be just set but still yield easily. Top each with an even layer of the salted hazelnut shatter and serve immediately.

    1 min

Chef's Notes

We're not adding steps—just improving decisions. A traditional ganache uses heavy cream, which mutes the nuanced flavor of high-quality dark chocolate. By using a water-based liquid (espresso) and a distinct liquid fat (olive oil), we create a cleaner, sharper profile. Respect the emulsion, weigh your ingredients, and enjoy the contrast.

Frequently Asked Questions

How long does Emulsified Espresso & Olive Oil Ganache Pots take to make?

Emulsified Espresso & Olive Oil Ganache Pots takes about 30 minutes total. That includes 10 minutes of prep and 20 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Emulsified Espresso & Olive Oil Ganache Pots?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Emulsified Espresso & Olive Oil Ganache Pots?

The main ingredients are: dark chocolate (70%), brewed espresso, extra-virgin olive oil, maple syrup, toasted hazelnuts, flaky sea salt.

What type of meal is Emulsified Espresso & Olive Oil Ganache Pots?

Emulsified Espresso & Olive Oil Ganache Pots is categorized as: dessert, snack.