Chocolate Olive Oil Spread
A delicious dark chocolate spread with olive oil that you're whole family will enjoy. The recipe is adapted from my book, The Great Book of Chocolate - now available!
Servings 8
- 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.
Notes
The spread can be stored at room temperature for up to two weeks. It can be refrigerated for up to one month. Let it come to room temperature before serving.
For more information about cocoa powder, check out my Cocoa powder FAQs.