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
pinch salt

How to
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

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