Pie Crust
2/3 c. Butter Olive Oil
1/3 c. water
1 tsp. of salt
2 c. all-purpose flour
Chocolate Filling
2 Tbsp. of Blood Orange Olive Oil
2 tsp. sea salt
12 oz. semisweet chocolate chips
1 1/4 c. cream
Tip: For a lighter recipe, use vanilla almond milk. Tastes just as good! Raspberries to garnish
Instructions:
Pie Crust
Whisk 2/3 cup of Olive Oil and 1/3 cup of water with fork for 2-3 minutes until emulsified. You will know it is ready when Olive Oil and water have become one and created a cloudy appearance. Add salt and flour continue mixing with fork. Spread on floured cutting board to finish combining by hand. Once mixture becomes tacky and well combined wrap in plastic wrap and place in fridge for 10 minutes.
Tip: We skipped putting it in the fridge and it rolled out just fine.
Roll out with floured rolling pin until it's roughly 1/8–1/4" thick.
Cut into circles with a mug or glass. Press into greased muffin tin and bake for 10 minutes at 350°F.
Chocolate Filling
In a large bowl, combine chocolate, Olive Oil and sea salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled pie shells and refrigerate until set, 30 minutes. Slide out with a fork or knife and garnish with raspberries and mint for extra flare.
*Tested in Dessert/Chocolate Cooking Class
