Decadent Chocolate Spread recipe – enjoy it any way you like. We recommend serving it warm over ice cream
2/3 cups bittersweet chocolate (anything over 60%) I used the Frey dark chocolate 78%, finely chopped
1/4 cup water
1/2 cup brown sugar
1 Tbs Nomu rich dark cocoa or good quality cocoa powder
142 grams unsalted butter (1/2 cup + 2 Tbs), room temp
1 tsp vanilla essence
In a small saucepan combine : water, sugar, cocoa and salt.
Turn the stove to medium heat and stir until the sugar and cocoa have dissolved.
Continue heating, stirring often until mixture reaches a simmer.
Remove pan from the heat and add : chocolate, butter and vanilla essence.
Whisk until the butter and chocolate have melted and the mixture is smooth and glossy.
Pour the mixture into jar or container with lid.
Place a piece of cling film on top of the chocolate layer to prevent a skin from forming.
Refrigerate until it thickens. If it gets too thick you can always leave it at room temperature for a little while.
Store in fridge for up to two weeks.
Recipe courtesy of Fooding It – a food blog by Chandre’ Jones