Ruby chocolate spread is a new take on the timeless classic. Rich and luxurious, with a soft mousse texture, this type of a chocolate spread is absolutely perfect to be enjoyed just as any other; on toast, croissants, or even as a thin layer of cake filling. A little bit sweet, a little bit tart, with a bright flavour faintly reminiscent of berries, it truly is a fantastic aromatic treat.
The preparation is quite simple and straightforward, although it requires a bit of hastiness once the chocolate is melted and ready. It can be done by hand, with a sturdy wire whisk, but the electric mixer helps dissolve the milk powder right into the hot batter.
One thing I particularly love about this spread is that the mixing time allows you to adjust the texture exactly to your preferences. The mixing helps add air and volume to it, therefore, if you want a spread with a truffle texture, mix only until thickened and slightly cooled down. And if you are like me, and want it to have a mousseline texture, whip a minute or two longer, until it becomes airy and light.
On a final note, although ruby chocolate itself is not dairy-free, nor vegan, I have used soy milk powder, vegan butter, and plant double cream. However, the spread can be made by using powdered milk, dairy butter, and dairy double cream, as well.
Ingredients
200 grams soy milk powder
50 grams icing sugar
150 grams unsalted vegan block butter, at room temperature
250 grams ruby chocolate
250 millilitres plant double cream
2 teaspoons vanilla
small pinch of salt
few drops of rose food colouring
Preparation
Sift the icing sugar and soy milk powder twice, put them into a large bowl, and set it aside. Dice the butter and finely chop the ruby chocolate. Pour the cream into a heavy-bottomed saucepan, add the vanilla, butter, and chocolate, and place the saucepan over medium heat. Let everything melt together slowly, until completely blended. Stir it gently, but often, and do not let it boil. When everything is melted, remove it from heat and immediately pour over the sifted soy milk powder and icing sugar.
Whisk it vigorously to initially blend the ingredients, then switch to an electric mixer, and beat on low for about a minute. Add in the food colouring, if using, and the salt, and increase the speed to the highest setting. Blend for another 5 minutes, until the batter thickens up and cools down. Working quickly, immediately pour the spread into sterilised small jars with tight fitting lids, and let it cool down to room temperature. Store in the refrigerator. Yields 800 millilitres of homemade ruby chocolate spread. © TINA VESIĆ
