Chocolate olive oil spread
This recipe, from The Great Book of Chocolate, is one of my favorite recipes in the book. It’s a deep-dark chocolate spread that’s just as welcome on the breakfast table with warm croissants or toast, as it is as an afternoon snack, swiped on a slice of baguette.
The recipe comes from my friend Deb Perelman, of Smitten Kitchen, who came to Paris and made it in my kitchen with me. You can watch the full video here.
Since you’re making it at home, unlike store-bought spreads, you know what’s in this delectable. This recipe uses olive oil, which is healthy and delicious with the dark chocolate. I like to use one that’s fruity, which compliments the chocolate perfectly.
Depending on the type of chocolate you use, and it’s percentage of cacao solids, as well as the ambient temperature of your kitchen, the spread can be a bit firm, or soft, at room temperature. If it’s too firm, you can zap it for a few seconds in the microwave to make it more spreadable. If it’s too soft, it can be chilled briefly. In my kitchen, it’s perfect just as it is at room temperature…and I think you’ll love it too.
Chocolate Olive Oil Spread
- 1/2 cup (70g) powdered sugar
- 1/4 cup (25g) unsweetened cocoa powder
, preferably Dutch process - 4 ounces (115g) bittersweet or semisweet chocolate, chopped
- 1/2 cup (125ml) olive oil
- Flaky sea salt, such as Maldon or fleur de sel
- Sift together the powdered sugar and cocoa powder in a small bowl.
- Warm the chopped chocolate and olive oil over low heat in a medium saucepan, stirring until the chocolate is melted and smooth. With a whisk, stir in the powdered sugar and cocoa powder mixture.
- Transfer the mixture to small bowl and refrigerate until it's spreadable, which can take 2 to 3 hours. Check it every 15 minutes until it's the consistency of chocolate pudding. Scrape the mixture into a jar and store at room temperature until ready to serve.
