making chocolate cream as a spread is not new, but my new recipe for it is. In any case, I could not find such a recipe on the Internet and that is why I am looking forward to introducing it to you.
The idea for the chocolate cream that I would like to introduce came to me when I was preparing a caramel cream. The chocolate cream is basically an extension of my caramel cream with exactly one ingredient: cocoa. It is precisely this combination of caramel and cocoa that makes the cream irresistible. The two components complement each other wonderfully and merge into a mild and harmonious chocolate cream.
It is best to convince yourself, because the cream can be made very easily at home. Depending on your taste, you can vary the cocoa content and also adjust the consistency of the cream. However, for the cream to become good, you have to be patient and use exactly the ingredients that are listed below.
Here is the recipe with the ingredients for about 21 oz (600 g) chocolate cream:
– approx. 5.5 - 6 oz (150 - 170 g) unsalted butter
– 10.5 oz (300 g) cane sugar
– 24 oz (680 g) condensed milk (unsweetened and at least 10%)
– 4 tsp. of cocoa (unsweetened and at least 90%)
a pinch of salt
1. First, melt the butter in a large pan (not saucepan) over medium heat and mix with the sugar to form a uniform mass. (The sugar must not get burnt.)
2. Once a uniform butter-sugar mixture is formed and bubbles start to form, add the condensed milk and mix briefly until a caramel color appears and no more milk is visible.
3. Season the still liquid caramel mixture with a little salt and add the cocoa through a sieve.
4. Stir the mixture in the pan over medium heat until a uniform, dark brown mass is formed and the desired consistency of the chocolate cream is achieved. (Since the mass in the pan is very liquid at first, it can take 40 to 50 minutes to turn it into a cream. If the milk is more than 10% condensed, it takes less.)
5. Pour the chocolate cream into a large glass and let it cool down. (In terms of consistency, you should note that the cream gets always a little thicker after removing it from the pan.)