M
Mouse
Guest
This rich, smooth chocolate spread is perfect on toast, croissants, or fruit, or use it as a topping for cakes or cupcakes.
Ingredients (1.5 cups)
1/4 cup water
1/2 cup granulated sugar
1 tablespoon unsweetened cocoa powder
pinch salt
1 teaspoon real vanilla extract
4 ounces bittersweet chocolate, finely chopped (about 2/3 cup) At least 60% cocoa solids is best
5 ounces unsalted butter, softened and cubed
Instructions
In a small saucepan, combine the water, granulated sugar, unsweetened cocoa powder, and salt. Place the pan over medium heat and stir until the sugar and cocoa powder dissolve. Continue to heat the pan, stirring frequently, just until it reaches a simmer.
Once simmering, remove the pan from the heat and add the vanilla extract, chopped chocolate, and cubed butter. Whisk until the chocolate and butter melt and the mixture is completely smooth. When it is freshly made, this spread will have the consistency of hot fudge sauce.
Pour the spread into a jar or other container with a lid. Press a layer of plastic wrap on top of the chocolate to prevent a skin from forming, and refrigerate it until it thickens. If it is too cold to spread easily, let it sit at room temperature for a short while before serving.
Store it in the refrigerator for up to two weeks. If it will last that long.
Ingredients (1.5 cups)
1/4 cup water
1/2 cup granulated sugar
1 tablespoon unsweetened cocoa powder
pinch salt
1 teaspoon real vanilla extract
4 ounces bittersweet chocolate, finely chopped (about 2/3 cup) At least 60% cocoa solids is best
5 ounces unsalted butter, softened and cubed
Instructions
In a small saucepan, combine the water, granulated sugar, unsweetened cocoa powder, and salt. Place the pan over medium heat and stir until the sugar and cocoa powder dissolve. Continue to heat the pan, stirring frequently, just until it reaches a simmer.
Once simmering, remove the pan from the heat and add the vanilla extract, chopped chocolate, and cubed butter. Whisk until the chocolate and butter melt and the mixture is completely smooth. When it is freshly made, this spread will have the consistency of hot fudge sauce.
Pour the spread into a jar or other container with a lid. Press a layer of plastic wrap on top of the chocolate to prevent a skin from forming, and refrigerate it until it thickens. If it is too cold to spread easily, let it sit at room temperature for a short while before serving.
Store it in the refrigerator for up to two weeks. If it will last that long.