Chocolate crémeux

In a small saucepan, bring the cream to a gentle simmer, stirring so as not to catch. In a medium mixing bowl, combine the egg, sugar, vanilla and a pinch of salt.

Add a steady stream of the hot cream to the egg mix, whisking continuously, leaving a small amount of cream in the pan.

Add the egg and cream mix back to the pan, whisking continuously, and place on a lowmedium heat. Cook, stirring continuously, until thick enough to coat the back of a spoon to make a custard.

Put the chocolate and butter into a medium heatproof bowl. Once the custard is thickened, pour into the chocolate and beat until melted and the mixture is combined and smooth.

Transfer to 2 x 200ml ramekins or small bowls, then cover and chill until set. Top with a glug of extra virgin olive oil and a generous pinch of salt, then serve.