Dark chocolate and olive oil ice lollies

• By Nick Camilleri Preziosi and Alex Mattei

You will need:

High quality dark chocolate (over 60% cocoa solids), fruity olive oil, bamboo skewers.

Cover a thin plastic chopping-board with cling-film. Arrange the bamboo skewers on it and leave enough room in between for the lollies. Chop up the chocolate and melt it slowly in a double-boiler or a bowl suspended over a pan of simmering water. Pour the melted chocolate into a cone made of layers of baking-paper and use light pressure to pipe the outline of a lolly at the top of each skewer, so that the skewer protrudes into the outline. Put the whole thing, chopping-board and all, into the freezer. The chocolate should freeze solid within 10 to 15 minutes, but don’t do any lifting and testing. Remove the chopping-board from the freezer and fill the chocolate circumference with olive oil. Don’t overfill it or it will pour over the edge. Using careful balance, return the board to the freezer and leave it there for a few hours, until the oil solidifies. Gently detach the lollies from the cling-film and serve them immediately.