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Chocolate Gelato with Olive Oil

Chocolate Gelato with Olive Oil
This easy chocolate dessert takes a twist of savory and sweet with hints of olive oil in every decadent chocolate bite. This dish should be served individually and eaten immediately after served.
  • 1 1/2 cups of a chocolate gelato
  • 1 teaspoon Bistro Blends Olive Oil
  • 1/2 cup of toasted croutons
  • Small scoop of vanilla ice cream or crème fraiche
  • 1 teaspoon of sea salt
  • Toss the croutons in olive oil, and bake them at 350 degrees for about 5 minutes, or until golden brown and slightly crispy.
  • Serve the gelato, layer with a dollop of ice cream or crème fraiche, and sprinkle the croutons on top.
  • Then drizzle the olive oil and sea salt for taste. Repeat as needed, because you may want more.

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