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Add 50g of 70% dark chocolate and 100ml of Oatly's whippable creamy oat to a medium-sized bowl. Melt using the defrost setting on your microwave for 30 seconds at a time. Alternatively, add the chocolate and cream to a saucepan and heat gently until the chocolate melts.
Add 10g of muscovado sugar (or 20g, see intro) and a pinch of sea salt to the chocolate mixture. Stir to combine. Allow to cool a little before adding 1 tablespoon of extra virgin olive oil.
Whisk the mixture well (it won’t thicken like double cream ganache does). Pour into 2 or 4 small ramekins depending on the portion size you want. Place into the fridge for at least an hour before serving.