Pinot Noir and Olive Oil Ganache

3:10 pm on 4 November 2011


  • 300g dark chocolate, chopped
  • 1cup extra virgin olive oil
  • 8 eggs, separated
  • 200g caster sugar, split into two amounts
  • 3 Tbsp pinot noir
  • ¼ tsp Salt


In a mixing bowl placed over simmering water, melt the chocolate then slowly stir in the oil, remove and set aside.

In another mixing bowl, beat the egg yolks with 100g sugar until light and fluffy.

Mix the chocolate mixture into the egg mixture and stir in the pinot noir.

In a mixing bowl, whip the egg whites and salt until stiff and continue whipping, adding the remaining sugar gradually until it is incorporated.

Fold the egg whites into the chocolate mixture then pour into dishes and chill for at least four hours.

From Jesse Mulligan, 1–4pm

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