Chocolate Olive Oil Crisps Recipes

CHOCOLATE-OLIVE OIL CRISPS

Chocolate-Olive Oil Crisps image

In these chocolate cookies, olive oil stands in for butter which results in a crisp texture and more intense cocoa flavor. A touch of honey in the dough lends a deeper sweetness than sugar alone. Delightfully snackable on their own, these crisps also work well alongside a bowl of fruity sorbet.

Provided by Lauryn Tyrell

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 1h40m

Yield Makes about 54 cookies

Number Of Ingredients 10

Ingredients

3/4 cup unbleached all-purpose flour
1/3 cup Dutch-process cocoa powder, sifted
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1/4 cup extra-virgin olive oil
3/4 cup granulated sugar
1 large egg, lightly beaten
2 tablespoons honey
3/4 teaspoon pure vanilla extract
Sanding or turbinado sugar, for rolling

Steps:

Whisk together flour, cocoa, baking soda, and salt. In a separate bowl, whisk together oil, granulated sugar, egg, honey, and vanilla. Stir in flour mixture, then cover and refrigerate at least 30 minutes and up to 1 day.
Preheat oven to 350°F. Roll level teaspoons of dough into balls and coat in sanding sugar. Place on baking sheets lined with parchment, spaced about 2 inches apart. Refrigerate until firm, 15 minutes.
Bake, rotating sheets once, until cookies are flattened and set around edges, 10 to 12 minutes. Let cool completely on sheets. Store cookies in an airtight container at room temperature up to 1 week.

OLIVE OIL CHOCOLATE SHELL

Olive Oil Chocolate Shell image

Provided by Food Network

Categories dessert

Time 20m

Yield 2 cups

Number Of Ingredients 3

Ingredients

2 cups chopped 60 percent dark chocolate
2 tablespoons olive oil
Flakey salt, for sprinkling

Steps:

Melt chocolate over a double boiler over low heat, stirring constantly to avoid burning the chocolate, until completely melted. Take chocolate off the heat and whisk in olive oil until completely incorporated.
Allow chocolate to cool slightly before serving (to avoid melting the ice cream); be sure to keep stirring to avoid hardening. Spoon over ice cream (do not dip anything into the chocolate or it will spoil). Finish with a pinch of flakey salt before the chocolate hardens.
Store at room temperature in an airtight container; if chocolate solidifies, reheat and whisk before using.

CHOCOLATE OLIVE OIL CAKE

Chocolate Olive Oil Cake image

This may seem like an odd combination, but trust me - the olive oil adds a special richness to this decadent chocolate cake. This is the cake you want to make when you're looking to impress your foodie friends! The bonus for some is that this cake is also dairy free.

Provided by Diana Moutsopoulos

Categories Desserts Chocolate Dessert Recipes Dark Chocolate

Time 1h40m

Yield 8

Number Of Ingredients 7

Ingredients

3 ½ ounces 70% dark chocolate, chopped
2 eggs
½ cup white sugar
6 tablespoons olive oil
1 cup chopped almonds
½ cup all-purpose flour
1 teaspoon ground cinnamon

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 7-inch baking pan and line with parchment paper.
Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
Combine eggs and sugar in a large bowl; beat with an electric mixer until pale. Stir in melted chocolate and olive oil with a spatula until well combined. Combine almonds, flour, and cinnamon in a second bowl and add to chocolate mixture. Stir until well combined. Pour into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely before slicing and serving.

Nutrition Facts : Calories 317.3 calories, Carbohydrate 28.5 g, Cholesterol 41.5 mg, Fat 21.3 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 2.9 g, Sodium 16.7 mg, Sugar 19.1 g

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