Midnight Mosaic decadent dessert (Printable)

A bold blend of figs, dark chocolate, and olives creates an intense, elegant dessert for adventurous palates.

# What You'll Need:

→ Chocolate Base

01 - 7 oz dark chocolate (70% cocoa), chopped
02 - 4 tbsp unsalted butter, cubed
03 - 1 tbsp honey
04 - Pinch of sea salt

→ Mosaic Topping

05 - 4.2 oz dried figs, stems removed, thinly sliced
06 - 2.8 oz pitted black olives (preferably oil-cured), thinly sliced
07 - 1.75 oz roasted hazelnuts, chopped
08 - 1 oz cocoa nibs

→ Garnish (optional)

09 - Flaky sea salt
10 - Edible gold leaf or dried rose petals

# Directions:

01 - Line an 8x8-inch square baking tin with parchment paper, leaving excess over the edges to facilitate removal.
02 - Set a heatproof bowl over barely simmering water and melt the dark chocolate with butter, stirring until smooth. Remove from heat and incorporate honey and a pinch of sea salt.
03 - Pour the melted mixture into the prepared tin and spread evenly using a spatula.
04 - Distribute the sliced figs, black olives, chopped hazelnuts, and cocoa nibs evenly over the chocolate, pressing gently to create a dense, seamless mosaic layer.
05 - Sprinkle flaky sea salt and optionally adorn with edible gold leaf or dried rose petals.
06 - Refrigerate for at least 2 hours until fully set.
07 - Lift the slab using the parchment handles, slice into small squares with a sharp knife, and serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • It feels like a fancy patisserie creation but comes together in about thirty minutes of actual work.
  • The flavor keeps unfolding on your palate—sweet, bitter, salty, earthy—like a conversation that takes unexpected turns.
  • It's impressive enough to serve at dinner parties but simple enough to make on a quiet Thursday night for yourself.
02 -
  • Oil-cured olives make an enormous difference compared to water-packed ones; the oil carries the flavor and the brine is more pronounced.
  • Don't skip the gentle pressing-in of the toppings—it's the difference between a scattered topping and a true mosaic that holds together beautifully.
03 -
  • A warm knife dipped in hot water and wiped clean between cuts gives you the cleanest, most elegant slices.
  • If your chocolate seems too thick after setting, let it sit at room temperature for five minutes before cutting—it shouldn't be rock-hard, just set and slightly yielding.
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