Happy almost Valentines Day friends! I wanted to share something with you that I have been working on the last few weeks. This homemade chocolate dessert gift is easy and oh so delicious.
I received six different Green & Black’sbars of organic chocolates in the mail and immediately opened up the peppermint, ginger, and almond bars with my daughter. We sampled a little taste of each together. Each bite was just as I imagined – decadent, smooth, balanced and full of the flavors that you would expect from each without overpowering the chocolate. Perfect!
I left the milk, dark, and white chocolates for later, hoping I would think of some way to incorporate them into a recipe that would be easy to make and last long. Well, months later it came to me. One of my favorite ways to eat chocolate in fact. A homemade chocolate spread.
Ingredients I used…
1/2 the bar of 85% Dark Chocolate
1/2 the bar of Milk Chocolate
3 tbsp sweetened condensed milk
1/3 cup milk
1 tsp honey
So pretty, aren’t they.
In a double boiler (or in my case, a heat resistant bowl over a pot of simmering water), melt the two chocolates completely.
Stir gently. Take your time.
Resist the temptation of sticking your finger into the hot chocolate and burning yourself because you have no self control. Or not.
That’s just impossible for me so don’t worry, I won’t judge you if you do :D.
Add the milk.
Warm milk is better but not necessary.
Stir until the milk has completely blended with chocolate and is smooth and silky again.
Add the condensed milk.
And the honey.
I tried this recipe without the honey and it was just ok. The second batch with honey was better. Somehow the honey made the spread smoother and easier to stir after having been in the fridge.
It looks runny but it will thicken up in the fridge.
Confesssion…
If I was put in front of a life size pool of melted chocolate, I probably would drink it by the handful like the boy in Charlie and the Chocolate Factory too. That’s bad, I know. Please don’t judge me.
An important note to remember before you pour your chocolate into a container is to wipe off the excess water that has built up outside of the bowl. It will drip down into the chocolate as you’re pouring it if you don’t.
Entire cooking time for this recipe takes about five minutes and will fill an 8 ounce glass jar or container.
And there you have it! Melted, spreadable chocolate whenever you want it. I have been keeping mine in the fridge just because I’m too afraid that it will spoil faster if I leave it in the pantry. Chocolate is too precious to me to take that chance.
Oh, and in case you are wondering what I did with the white chocolate, I added lemon. And I must say, it was another little piece of heaven in a jar.
Ingredients I used for the white chocolate & lemon spread…
1 whole bar G&B’s white chocolate
lemon zest from a whole lemon
2 tbsp fresh lemon juice
2 tsp condensed milk
1/2 tsp honey
Break the chocolate into pieces and melt completely, then add the remaining ingredients. Stir gently until fully combined.
Enjoy!
Homemade Chocolate Spread
Ingredients
- 1/2 the bar of 85% Dark Chocolate
- 1/2 the bar of Milk Chocolate
- 3 tbsp sweetened condensed milk
- 1/3 cup milk
- 1 tsp honey
Instructions
-
In a double boiler (or a heat resistant bowl over a pot of simmering water), melt the two chocolates completely.
-
Add the milk (warm milk is better but not necessary). Stir until the milk has completely blended with chocolate and is smooth and silky again. Then add the condensed milk and honey. Stir gently until they are fully combined and you have a smooth spreadable chocolate sauce.
-
Wipe off the excess water that has built up outside of the bowl, then pour it into an 8 ounce jar. If you don't wipe the water off the sides of the bowl, it will drip down into the chocolate as you’re pouring it.
-
Entire cooking time for this recipe takes about five minutes and will fill an 8 ounce glass jar or container.
I made the chocolate version tonight, omitting all of the milk except a tablespoon of half and half (it doesn’t get the right texture without a little bit of milk or something similar to help emulsify it) and skipping the honey completely (the Ghirardelli semi-sweet chips I used were sweet enough). The result was thicker than the pictured spread and had a wonderful consistency. For other readers out there that want to try this, I’ve tried many chocolate spread recipes and the condensed milk really makes the difference!
Thank you for sharing your experience, Sarah. I’m glad it worked out for you!
Hi! For how long will the chocolate spread keep in the fridge?
Hi Sarah,
It never lasted long enough in my house to know for sure, but I think it should be good up to two weeks. Maybe three?
Hi I would like to make chocolate spread using your method but no need to put in the fridge. How to do it pls? How about I use rice water instead of milk? Do I still need to put it in the fridge? Thank you
Hi Feliz! I haven’t tried it another way, but I’m sure you can substitute the dairy for other non-dairy items like almond milk, or coconut milk. Condensed sweetened coconut milk might work also. I hope that helps!
-Stephanie
Thanks for your recipe ?. How long the chocolate spread will expired in room temperature?
Hello Tita!
I wouldn’t leave it out overnight. If you are leaving it out for a party for a few hours or half the day, I think it will be OK. After that, keep it should be stored in the fridge.
-Stephanie
Any substitutes for condenser milk
Hi Catherine,
I honestly haven’t tried it with anything else. If I were to experiment with it though, I’d probably try coconut oil.
Hope that helps!
-Stephanie
Your recipe is great. I will definitely try it. ?
Except condensed milk, does heavy cream work for it?
Heavy cream should also work!
Hello – when you say half a bar for each of the chocolates, what size bars are you using? Thank you!
Hi Greg, I used 3.5oz bars.
Can this be used in a stuffed cookie recipe without it turning completely runny?
I don’t think this would work in a cookie recipe, unfortunately.
Good recipe.
Thank you!