Chocolate Spread with Shortbread

Preparation

Step 1: Prepare the ingredients

Break the dark chocolate into small pieces and place in a heatproof bowl. Sift the cocoa powder into a small bowl to prevent lumps.

Bring the butter to room temperature in advance. Sterilize your glass jar in boiling water for 10 minutes.

Step 2: Melt the chocolate

Heat the heavy cream in a saucepan over low heat until simmering (do not boil). Pour the hot cream over the chopped chocolate and let sit for 2 minutes.

Stir gently from the center outward until smooth and shiny. Add the softened butter pieces and mix until fully incorporated.

Step 3: Add the flavors

Add the sugar, sifted cocoa powder, vanilla extract, and a pinch of salt to the ganache. Whisk vigorously until smooth and silky.

Taste and adjust the sweetness to your preference. The spread should be slightly sweeter than you want since refrigeration will tone down the sweetness.

Step 4: Cook the spread

Transfer the mixture to a heavy-bottomed saucepan and heat over very low heat for 10 to 15 minutes, stirring constantly with a wooden spatula. The spread should thicken slightly and coat the spatula.

Do not let it boil to prevent the chocolate from seizing. Remove from heat as soon as the texture is smooth and glossy.

Step 5: Jar the spread

Pour the hot spread into the sterilized glass jar using a funnel. Fill to the top, screw the lid on immediately, and flip the jar upside down for 5 minutes to create a vacuum seal.

Let cool completely at room temperature before refrigerating. Let it rest for at least 1 hour in the fridge before serving.

Step 6: Serve

Generously spread this chocolate delight on crispy shortbread cookies, madeleines, or simply on a slice of lightly toasted country bread. Pair with a good coffee or black tea for a comforting treat.