I made this amazing salted chocolate tart a few weeks ago (I can say it was amazing as, frankly, it was). It also got me thinking – could I adapt the filling to make a chocolate spread to enjoy in the morning? Because, you know, I’m greedy sometimes.
As it turns out, the answer to the question of “is it possible?” is a resounding “yes”. I went easy on the salt in this version, but otherwise it’s exactly the same ratios as used in the tart filling – equal weights of dark chocolate, muscovado sugar and double cream, heated until glossy, then poured into a jar and left to cool until the next morning.
So I made it, and had it the next day with breakfast. It really was truly delicious – spread on warm sourdough toast, and allowed to melt slightly. A pretty decadent way to start the day!
To make dark chocolate spread (makes 1 small jar):
• 120g dark chocolate
• 120g muscovado sugar
• 120ml double cream
• scant 1/2 teaspoon salt (or more or less, to taste)
1. Put the sugar, cream and salt in a bowl. Stir well until a lot of the sugar and salt are dissolved, then taste the mixture – add more salt if needed (but only if needed – it’s easy to add too much).
2. Add the chocolate, and place the bowl over a pan of simmering water. Heat, stirring from time to time, until the mixture is thick and glossy.
3. Pour the mixture into a clean jam jar and store somewhere cool and dark until you are ready to eat it, most likely with a spoon!
Note: this will keep for 2-3 days in the fridge.