Recipe adapted from Gourmetician

150 g dark chocolate
100 g Arbequina olive oil plus extra for garnish
250 g 35% cream
pistachios, toasted and crushed, for garnish
fresh raspberries, for garnish
sea salt, for garnish

1. Slowly melt chocolate in a bowl over a pot of simmering water. When smooth and glossy, add olive oil and mix until well combined. Set aside to cool.
2. Meanwhile, whip cream until it forms soft peaks.
3. Slowly pour chocolate and olive oil mixture into cream and gently fold together; do not over mix.
4. Chill for at least an hour or until ready to serve.
5. To serve, sprinkle each portion with pistachios, raspberries, pinch of sea salt and drizzle of olive oil.