Serves 4

250g dark chocolate
2 leaves of gelatine
300ml double cream
100ml milk
100g sugar
Black olive oil caramel
200g caster sugar
100g of sun dried wrinkly black olives, cut into strips  (N.B you HAVE to use the semi dried black olives for this and they are available in supermarkets)
100ml water
100ml extra virgin olive oil


Lightly oil 4 dariole moulds with extra virgin olive oil.

Chop the chocolate roughly in small pieces, and place in a heatproof bowl over a pan of simmering water, not too hot, otherwise the chocolate will seize.  Once the chocolate has melted, remove from the heat and set aside so that it cools slightly.

Soak the gelatine leaves in cold water for about 5 minutes.

Place the milk, cream, sugar  in a heavy-based pan and bring to a simmer. Remove from the heat and pour in to the melted chocolate. Stir well to combine. Squeeze the gelatine to remove the excess water and add to the mixture, stirring as you do so to dissolve the gelatine. Pour into the moulds and allow to cool completely. Refrigerate for at least 2 hours before serving. Then go on to making the caramel.

Take a small saucepan and add the sugar and the water, gently stirring to combine, try not to get too much sugar up the sides of the pan and place the pan on the heat. Bring the sugar to the boil, and then turn down to a simmer. Boil rapidly until in turns deep/ golden brown, do not stir as it will crystalise.  Whe it is at the right colour, take off the heat immediately and pour on to a tray lined with heat proof silacone lined tray, spread out and then sprinkle with the olives.  Caramel is incredibly hot so be super careful!!

When you are ready to eat, dip the mold very briefly into hot water and then turn out on to a plate, break up the olive caramel and use some shards to decorate and then drizzle the pannacotta with a little olive oil. Serve!