Tuesday, March 22, 2011
Nut-Free Chocolate Spread
This is pretty darn close to the chocolate spreads in stores, sans the hazelnuts (or any nuts for that matter). It chills firm, but still spreadable. I followed the recipe in my 1950 edition of the Betty Crocker Picture Cookbook for Dark Chocolate Filling. Because it is 2011, not 1950, I cooked the sauce longer to ensure the egg yolk would be safe. I also strained it through a fine sieve and didn't catch any scrambled egg-but I'd still do it to be sure.
Think, Chocolate Curd...if there were such a thing. Thankfully, it only makes about 1/2 pint, so you can't get into too much trouble if you decide to grab a spoon and sit in front of the telly.
I have to go bake wholemeal biscuits to spread it on...or maybe I'll just go grab a spoon...I wonder what's on tonight besides storm warnings?
You Will Need:
1 large egg yolk
1/2 cup sugar
3 tablespoons heavy cream
1 ounce unsweetened chocolate, chopped
1 tablespoon butter
Put it all in a heavy saucepan and cook over medium heat, whisking constantly (especially at the end when it might scorch). Cook until it comes to a boil. Remove from heat, strain through a sieve and cool at room temperature. Cover, and keep chilled.