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  • 8 ounces, 64% dark chocolate - coarsely chopped
  • 2/3 cup, heavy whipping cream
  • 1/3 cup, powdered sugar
  • 3 tablespoons, Epicurean Mission Extra Virgin Olive Oil
  • 4 pieces, crusty bread
  • 2 tablespoons, Epicurean Blood Orange Extra Virgin Olive Oil for drizzling
  • Epicurean Fleur de sel sea salt


  1. Put the chocolate in a 1 quart vessel, preferably a clear one designed for use with an immersion blender
  2. Put the cream and sugar in a small saucepan and bring to a boil over medium heat, whisking to dissolve the sugar
  3. Immediately pour the hot cream over the chocolate. Let it sit 1 minute. Blend the two together with an immersion blender using a stirring motion, going to the bottom of the vessel, until the ganache becomes less shiny and thickens to a pudding-like consistency, 1 to 2 minutes
  4. Add the Epicurean Mission Extra Virgin Olive Oil in a steady stream, blending constantly. Pour the ganache into a bowl and let it cool to room temperature. Cover the bowl with plastic wrap without touching the ganache. Keep the ganache in a cool room until it sets, preferably overnight
  5. To serve, toast bread slices and put them on plates. Scoop balls of ganache and put them next to the toasts. Drizzle both the chocolate and the toast with Epicurean Blood Orange Extra Virgin Olive Oill and sprinkle with 
  6. Epicurean Fleur de sel sea salt
  7. The ganache will keep in the refrigerator for at least a week. Bring to room temperature before serving
Serves: 6

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm