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. 

4
Servings
171
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 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
9g
13%
Sugar
3g
3%
Saturated Fat
4g
17%
Carbohydrate, by difference
19g
15%
Protein
5g
11%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
12mg
1%
Choline, total
8mg
2%
Fiber, total dietary
5g
20%
Folate, total
1µg
0%
Iron, Fe
5mg
28%
Magnesium, Mg
47mg
15%
Phosphorus, P
30mg
4%
Sodium, Na
366mg
24%
Water
2g
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.