• 250 ml (9 fl oz/1 cup) pouring (whipping) cream
• 400 g (14 oz) dark unsweetened chocolate
• 100 g (3½ oz) hard nougat, coarsely chopped
• 1½ tablespoons olive oil

Whip the cream stiffly, as it has to hold all the other ingredients. Chop 20 g (¾ oz) or so of the chocolate into bits. Add to the cream, along with the nougat and fold through. Line a tray that will fit in your freezer with baking paper. Scoop up 1 tablespoon of the cream and use another tablespoon to edge it off onto the baking paper to form a small hill. When all the cream has been used put the tray in the freezer for about an hour to set the hills.

Melt the remaining chocolate in a bain marie, stirring with a wooden spoon. Remove from the heat, stir in the olive oil and cool a little. It needs to be liquid, but not hot, for dipping. When the hills are frozen drop them one at a time into the chocolate and turn them over using 2 tablespoons to coat completely on all sides. Set them back on the tray and return to the freezer to set the chocolate. Once set, wrap them up in foil and tie with a ribbon. Keep in the freezer and serve directly from there.