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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
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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
servings
Bittersweet Chocolate and Coconut Milk Rounds with Extra-Virgin Olive Oil, Rosemary, and Salt
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
  1. Line the cups of a muffin tin with the cupcake wrappers.
  2. 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.
  3. 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).
  4. 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.
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