Homemade chocolate spread without eggs
Description
Chocolate paste can be served for breakfast or afternoon snack as a treat. The dessert is delicious and perfectly satisfies hunger. It can be added to porridges and casseroles, or used as a cream for sponge cake or shortcrust base.
Instructions
- 1
Step 1
Prepare the listed ingredients. Use only high-quality butter.
- 2
Step 2
Add sugar, salt, cocoa powder, and wheat flour to a container. Mix thoroughly.
- 3
Step 3
Pour cold milk of any fat content and type into a container: cow, goat, coconut, etc. It must be cold, as flour will form lumps in warm liquid. Carefully mix everything.
- 4
Step 4
Place the container on the stove and heat, stirring with a whisk. Cocoa powder dissolves only in warm liquid, so the mixture will begin to take on a chocolate color.
- 5
Step 5
Bring the mixture to a light thickness over 5–8 minutes, then incorporate the butter. The mixture will immediately become smooth, even, and more elastic.
- 6
Step 6
Place the hot paste into a jar or container, but not plastic. Let it cool at room temperature for 20 minutes, then transfer it to the refrigerator—the oil in the paste will solidify and it will become thicker. By the way, you can taste the dessert while it's still warm.