(Adapted from Helen of Tartelette)
8 1/4 oz (250gr) bittersweet dark chocolate (chopped, broken, or chips)
1 stick (115gr) unsalted butter, at room temperature
2 large egg yolks
1 cup (125gr) powdered sugar, unsifted
2 tablespoons olive oil
Melt the chocolate in a large bowl set over a pot of simmering water (make sure that the bowl fits snuggly over the pot so that very little steam escapes). Stir occasionaly.
Remove from the heat and add the butter, one tablespoon at a time. Stir until completely incorporated. Add the egg yolks and powdered sugar whisking until the batter is smooth. Add olive oil. Return to double boiler until super smooth consistency. Pipe into moulds.
Refrigerate until firm, about 2 hours.
(I did add finely ground toasted hazelnuts to the mix that I had left over from another recipe)