Chocolate-Covered Roasted Garlic

Chocolate-Covered Roasted Garlic
Staff Writer

Thinkstock/iStockphoto

Roles are reversed in this recipe, with the chocolate acting as the bold and stronger flavor, and the roasted garlic adding hints of sweetness. 

Ingredients

  • heads garlic
  • 2  Teaspoons  olive oil, divided
  • 1  Ounce  dark chocolate
  • 3  Tablespoons  cocoa powder
  • 1/4  Cup  pumpkin seeds, crushed
  • 1  Teaspoon  ground flax seeds
  • 1  Teaspoon  miso paste
  • Ricotta cheese, for serving

Directions

Preheat the oven to 350 degrees.

Unwrap the outer-shell of the garlic bulbs. Drizzle each evenly with 1 teaspoon of the olive oil.  Wrap each head in tinfoil and place on a baking sheet. Bake in the oven for 15-20 minutes. 

Remove the garlic heads from the oven and set aside to cool. Unrwap each head and place on a piece of parchment paper. 

Meanwhile, heat the chocolate in a small pot over medium heat.  Add the cocoa powder, the rest of the olive oil, pumpkin seeds, flax seeds, and miso; mix well to combine. Cook until the chocolate has melted.

Drizzle the melted chocolate mixture over the roasted garlic on parchment paper.

Serve with a dollop of ricotta cheese.

 

Nutritional Facts

Total Fat
8g
11%
Sugar
3g
3%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
17g
13%
Protein
6g
13%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
33mg
3%
Choline, total
5mg
1%
Fiber, total dietary
5g
20%
Folate, total
15µg
4%
Iron, Fe
5mg
28%
Magnesium, Mg
41mg
13%
Niacin
1mg
7%
Phosphorus, P
39mg
6%
Selenium, Se
1µg
2%
Sodium, Na
323mg
22%
Water
3g
0%
Zinc, Zn
2mg
25%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.