Spiced Chocolate Spread
A delicious spiced chocolate spread perfect for toast, stirring in porridge or just for eating with a spoon.
- 100 ml Water
- 100 ml Double Cream
- 60 g Dark Muscovado Sugar
- 1 pinch Salt
- 2 pinches Mixed Spice
- 200 g Dark Chocolate (50-66%) chopped
- 15 ml Nut or Flavourless Oil
Place the cream, water, sugar, salt and mixed spice into a saucepan and bring to a boil.
Allow to simmer for 2 minutes, before pouring over the chocolate and stirring until the chocolate is completely melted.
Place the chocolate spread in the fridge for around 30 minutes, or leave it on the side to cool and thicken for about 45 minutes.
Pour in the oil and whisk the spread until emulsified, then place the spread into a clean sterilised jar. Store in the fridge and use within a month, or store in a cupboard and use within a fortnight.