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Chocolate Olive Oil Spread

Source of Recipe

From "Smitten Kitchen Keepers" by Deb Perelman


Recipe Introduction

"Because my devotion to butter, cream, and triple-cream dairy products is irrefutable, and my family's devotion to chocolate-hazelnut spread is omnipresent, I hope you know I do not make this statement without considering the implications: I think this chocolate and olive oil spread is better than every one of those things. This started as an all-purpose chocolate breakfast spread, a wonderful host gift, also wonderful for gifting yourself, and while it's not unwelcome in the morning, it's also welcome—I'd humbly like to argue—at all times, most especially on a piece of bread at 4:00 p.m., when a chocolate craving reliably hits. The most persnickety thing about this is its sensitivity to temperature. We keep it in a jar at room temperature (while it's officially good for one week, I've found it often lasts longer), but when the apartment is warm, it's liquid, and when the apartment is too cold, it's solid. There's a fix for both—a little fridge time, a little stirring when it's too loose; a quick burst in the microwave and a stir when it's too firm—and while this makes it more finicky than a jar of mass-produced chocolate spread, I think you'll agree that it's worth this effort and more."

List of Ingredients

â—¦ 4 ounces dark chocolate (semi- or bittersweet), roughly chopped
â—¦ ½ cup olive oil
â—¦ ½ cup confectioners' sugar
â—¦ ¼ cup cocoa powder, any kind
â—¦ Flaky sea salt


Recipe

In a medium saucepan, melt the chocolate and olive oil together over medium-low heat, whisking until they're evenly combined. Whisk in the confectioners' sugar and cocoa until the mixture is smooth. It will be liquid, and needs to cool to become a spread. There are two ways to do this.

Room temperature: You can leave it out at room temperature for several (4 to 6) hours, faster in a cooler kitchen and slower in a warmer one.

Fridge: You can also cool this in the fridge, but it requires more monitoring. After 15 minutes, remove from the fridge and thoroughly whisk the mixture until it's even. Repeat this every 5 minutes (it shouldn't take more than 30 minutes total) until a spreadable consistency forms.

Both methods: Spoon the mixture into its final jar for storage, and sprinkle the surface with flaky sea salt, to taste.

To serve: We love this best spread on a baguette for breakfast, with a bowl of fresh berries on the side.

Makes 1 cup