Ingredients
1 (395 g) can condensed milk
3 -5 tablespoons cocoa powder (depending on how rich you want it to be)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Japanese-South American fusion — ceviche meets sashimi
Record your recipes and experiments — organized cooking journal
Professional copper saucepan — ultimate thermal control for sauces
French carbon steel — lighter than cast iron, seasons like a wok
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Japanese-South American fusion — ceviche meets sashimi
Record your recipes and experiments — organized cooking journal
Professional copper saucepan — ultimate thermal control for sauces
French carbon steel — lighter than cast iron, seasons like a wok
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Empty condensed milk into pan; stir in chocolate powder and cook on stove, stirring constantly. Once it comes to a boil, reduce heat and allow to simmer for 2 minutes. Remove from heat; cool (it thickens slightly on cooling) use as required. Tip -- The longer you leave it to boil, the thicker it gets. Therefore, using it as icing inside a cake it would need to be a littler thicker than normal. Using it just to eat as a chocolate fix (which most Brazilians do) won't need as much time boiling. This recipe will spice up any old boring cake. You can also prepare this in the microwave. Place all ingredients into microwave safe bowl and heat, stirring at intervals until you get the desired thickness. Be careful, this tends to rise up the sides of the bowl. To avoid spillage use a large bowl.