Heavenly Spanish Chocolate Tapas
Discover this heavenly recipe for Spanish Chocolate Tapas - a decadent dessert perfect for a dinner party or indulgent treat. Savor the rich flavors of dark chocolate, rum-spiked espresso, and anise liqueur in these delectable tapas, topped with almonds, candied orange peel, and fresh berries.
Allergens
Tree Nuts (Almonds)
Ingredients
- 10 oz dark chocolate (70% cocoa)
- 1 cup heavy cream
- 1/2 cup espresso
- 1/4 cup rum
- 1/4 cup anise liqueur
- 1 tbsp vanilla extract
- Pinch of sea salt
- 1/2 cup toasted almonds, chopped
- 1/2 cup candied orange peel
- Fresh berries for garnish
Instructions
- Begin by melting the dark chocolate in a double boiler or in the microwave at 30 second intervals until completely smooth. Set aside to cool slightly.
- In a separate bowl, heat the heavy cream until it is steaming but not boiling. Pour this over the melted chocolate and gently stir until fully combined.
- Add the espresso, rum, anise liqueur, vanilla extract, and sea salt into the chocolate mixture. Stir well to combine and allow the flavors to meld for 5 minutes.
- Prepare six small glass or ceramic cups, dividing the chocolate ganache evenly among them. Refrigerate for at least 2 hours or until firm.
- Top each tapas with a generous sprinkle of chopped almonds and a few pieces of candied orange peel. Garnish with fresh berries on the side.
Chef’s Insight
This recipe is perfect for a dinner party, as it allows guests to enjoy a variety of flavors and textures in small bites.
Notes
Be sure to use high-quality chocolate for this recipe to ensure a rich and luxurious flavor.