Movida’s Cremoso Olive Oil Ganache

“The fruitiness of the olive oil, creaminess of the white chocolate, bitterness of the dark chocolate and acidity of the dried raspberries are the reasons this dish works so well.” Movida’s Frank Camorra created this delicious Cremoso - Olive Oil Ganache dish using Moro Frutal Extra Virgin Olive Oil.


Tick off the ingredients as you buy them

  • 150g Pouring cream
  • 35g Glucose syrup
  • 300g White chocolate
  • 200ml Moro Frutal Extra Virgin Olive Oil
  • 180g Milk or dark cooking chocolate
  • Freeze dried raspberries, chopped finely, to garnish

To make ganache: In a saucepan, bring the cream and glucose to a gentle boil. Pour the mixture over the white chocolate, and stir until the chocolate is melted. Continue to stir the mixture while slowly pouring in the Moro Furtal Extra Virgin Olive Oil to emulsify the mixture. Spread the mixture into a lined tray, cover and place in the freezer for 2 hours or until set firm.

Finish with chocolate:
Melt the dark or milk chocolate in a double boiler. Slice the ganache into squares and dip to cover in the chocolate. Place the coated chocolates on baking paper. Sprinkle with freeze dried raspberries (if using) and allow the chocolate to set at room temperature. Enjoy!