Especially in the morning, the bread needs a nice spread of chocolate cream to release all its energy in the best possible way. In fact, what's better than chocolate to put us in a good mood? So I thought I'd propose a delicious egg-free chocolate spread, easy to make and irresistible! The sweetness of this recipe will win you over!
Video of the Recipe
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Identity Card of the Recipe
- 221 KCal Calories per serving
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Ingrediants
- 200 ml of milk
- 120 g of dark chocolate
- 30 g of white chocolate
- 50 g of sugar
- 15 g of cornstarch
- 10 g of bitter cocoa
- 35 g of powdered milk
Materials Needed
- Bowl
- Chopping board
- Knife
- Scale weighs food
- Jar with screw cap
- Whip
Preparation
- Chop the extra dark chocolate and the white chocolate.
- In a saucepan, combine the milk and add the corn starch, powdered milk and bitter cocoa: mix with a whisk until completely dissolved.
- Bring the saucepan over the heat and heat gently. Then melt the chopped chocolate and sugar in it. Bring to a boil while maintaining a very sweet flame.
- Pour the spreadable chocolate into a bowl, cover with cling film and allow to cool. The chocolate cream is ready to be spread on bread or used to fill desserts.
- It can be kept in the fridge for a week.
For longer storage
To preserve the chocolate spread for a long time, it is recommended to follow the method of pasteurization of jams. After sterilizing the jars with respective screw caps by boiling them in water for 20 minutes, proceed with the potting. Pour the boiling cream into the dry (and still hot!) Jars, closing with the cap. Leave to rest at room temperature until after vacuum packing, in this way, the cream can be kept out of the fridge for 4-5 months.Alice's comment - PersonalCooker
No matter what the fate of this cream will be: you can spread it on bread, enrich it with cream and use it to fill desserts or enjoy it naturally. The fact is that this spread is a real concentrate of goodness, a panacea for our mood!Nutritional values and Health Comment on the recipe
The Chocolate Spread Cream is a product that falls within the group of desserts.
It has a medium-high caloric intake, provided mainly by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly simple (sucrose), peptides of medium-high biological value and saturated fatty acids.
Cholesterol is almost absent and fiber is scarce.
The Chocolate Spread Cream is a food unsuitable for clinical nutritional regimes, especially against overweight, hyperglycemia, hypertriglyceridemia and hypercholesterolemia. It is not suitable for vegan and lactose intolerant diets; it has no contraindications for celiacs.
The average portion of Chocolate Spreadable Cream, as a snack to combine with bread, is about 20g (45kcal).
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