Dark Chocolate and Black Olive Fondant with Olive Oil Ice Cream and Black Olive Cookie Crumb

Chocolate Fondant

Yields: 8 ramekins

1. Melt butter and dark chocolate over a double boiler.
2. In a mixer with a whisk attachment, whisk eggs, yolks and sugar to ribbon stage.
3. Fold the chocolate mixture gently into the egg mixture. Be careful not to deflate the mixture.
4. Fold in the flour in 2 stages, again gently over avoiding deflating the mixture.
5. Lastly fold in chopped Californian black olives.
6. Pipe 65g of mixture into ramekins.
7. Bake at 325 degree Fahrenheit for 10mins, center must still be gooey.

Black Olive Cookie Crumb

Yields: 200g / 8 servings

1. Mix butter, cocoa powder, flour, sugar and salt.
2. Spread onto a tray and bake at 325 degrees Fahrenheit, until crisp while stirring in between.
3. Allow to cool, add olives and blend a little in a food processor for a finer texture.

Olive Oil Ice Cream

Yields 500g / 10 servings

1. Heat cream and milk until boiling.
2. Whisk egg yolks and sugar together.
3. Temper hot mixture into egg mixture slowly.
4. Add salt and strain.
5. Cool mixture over an ice bath and store in fridge overnight.
6. Next day, whisk olive oil into mixture.
7. Following ice cream machine instructions, churn ice cream and when done scoop into freezer safe container and store in freezer.