Chocolate and EVOO spread
A silky, intensely chocolatey spread made with extra virgin olive oil for a rich, sophisticated French twist on the classic afternoon goûter.
In France, le goûter is much more than an afternoon snack, best described as the snack time in a kids day, between lunch and dinner, around 5pm. Something sweet maman. It's a daily ritual. This luxurious chocolate spread swaps butter and chocolate (or nutella) for a chocolatey, fruity extra virgin olive oil spread, creating an incredibly smooth texture and a wonderfully rich chocolate flavour. It's quick to make, keeps beautifully in the fridge, and tastes just as delicious spread generously over fresh bread as it does spooned onto warm crêpes or croissants. Once you've made your own, it's hard to go back to the store-bought version. We sprinkled it with pink salt flakes because why wouldn't you? It is amazing. I have tried to resist, but it has proven futile!
Serving Suggestions
Serve generously on a sliced baguette or crusty sourdough for an authentic French goûter.
Spread inside warm croissants for an indulgent breakfast or afternoon treat.
Spoon over fresh crêpes or fluffy pancakes.
Swirl through natural Greek yoghurt with fresh berries.
Serve alongside strawberries, raspberries or sliced pears for dipping.
Use as a filling for brioche, doughnuts or sweet scrolls.
Spread over toasted banana bread.
Warm slightly and drizzle over vanilla ice cream.
Sandwich between crisp butter biscuits for an easy dessert.
Enjoy with a café au lait or rich hot chocolate for the ultimate French afternoon experience.
Need
- 70 Grams Ten Times sugar (icing sugar) or pure icing sugar Recipe
- 25 Grams cocoa powder (I use Brute cocoa from Barry Callebaut) BUY
- 120 Grams chocolate dark BUY
- 120 Grams Extra Virgin Olive Oil (EVOO) (You must use a top brand for this, clearly my favourite is linked!) BUY
- pink salt flakes to taste BUY
Do
- 1
Sift together the icing sugar and cocoa powder in a small bowl to remove any lumps. Set aside.
- 2
Place the chocolate and EVOO into the Thermomix bowl and melt, 5 min/50°C/speed 2.
- 3
Add the icing sugar and cocoa mixture and blend, 10 sec/speed 7, repeat if necessary, the mixture should be smooth without any lumps.
- 4
Scrape the chocolate spread into a small bowl and refrigerate until it's spreadable, which can take several hours. Once it has the consistency of a runny pudding mixture, scrape into a sterlised jar and keep at room temperature until cooled. If you are not going to use it immediately, keep refrigerated. It completely sets in the fridge. Warm it up to room temperature before using it.
- 5
It is amazing spread onto sourdough then drizzled with a little more EVOO and a good pinch of pink...salt flakes that is. Tres French.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
