Melt the butter, salt and chocolate in a saucepan over medium heat while stirring. With chocolate, anything is possible, depending on your taste. From dark chocolate to nougat to marzipan.
When everything is melted, stir in the cocoa and finally the condensed milk. Heat everything again while stirring.
If you like, you can add spices such as cinnamon or coconut flakes.
Finally, pour the chocolate cream into twist-off glasses. Store in the refrigerator. Here the spread becomes firmer again.
We`ll finish the amount in about two weeks. Presumably lasts a little longer.
Ingredients
Print Recipe
Pin Recipe