Eagranie’s Chocolate “pate” with olive oil & sea salt

Eagranie’s chocolate pate is the perfect spread to go over a grilled crostini or cracker, and can even be turned into truffles!

100g dark chocolate (60–70% cocoa solids)
100g whipping cream
High-quality extra virgin olive oil
Sea salt

1. Place the chocolate into a medium mixing bowl.
2. Into a small saucepan, heat the whipping cream just until it’s steamy and bubbles break the surface.
3. Pour one-third of the cream over the chocolate. Holding a whisk upright, stir the mixture in the middle of the bowl, making small circles without incorporating too much air, until you see a shiny dark “core” begin to appear. Add half the remaining cream and continue to stir until the core re-emerges.
4. Add the last portion of cream and stir until the core re-emerges. Gradually widen the circles, continuing to stir, until you have incorporated all the cream. This may take a few minutes.
5. Pour the ganache into a container lined with plastic wrap and allow to cool to room temperature. Wrap and store at room temperature for 24 hours before using.
6. Transfer the ganache to a plate, drizzle with olive oil and sprinkle with salt. Serve with grilled crostini or crackers.

To make truffles, you will also need:
cocoa powder or icing sugar, for finishing
Use a teaspoon to scoop loonie-sized balls of ganache (8 g each). With clean, cool
hands, quickly roll the truffles into balls, and then roll in cocoa powder or icing sugar to
finish. Over time, the dusting may become slightly darker; this is perfectly normal, so
don’t be alarmed. Store for up to a week at room temperature.

• Hot cream is a great medium for adding flavour. Try adding cinnamon sticks, whole
cloves, citrus peel and even herbs to your ganaches. Thirstier add-ins, like tea or
crushed coffee beans, can absorb some of the cream so you should re-weigh your
cream afterward and top up the difference.
• To infuse cream, heat it up as instructed above, then add your flavours. Let sit for 20
minutes. Remove your add-ins and continue with the procedure.
• If you want a boozy option, you can add 1Tbsp of a spirit or liqueur to the finished
ganache. (Or do both!—infuse orange peel in the cream and top up with a glug of
Cointreau or Grand Marnier.)
• To use as cake frosting, gently warm the ganache over a double boiler, whisking
gently to soften the texture. You want it spreadable but not runny.

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