Place the cream in a saucepan. Heat over medium heat for 2-3 minutes, until the cream boils slightly. Remove from heat and add olive oil and vanilla extract. Mix well.
Place the chocolate in a bowl. Add the hot cream to the chocolate and leave to stand for 30 seconds. Mix well.
Pour into glasses or bowls and chill in the fridge for at least two hours before serving.
Garnish with a few drops of olive oil, whipped cream, pomegranate arils, cocoa nibs and a pinch of fleur de sel.
