Homemade Dark Chocolate Spread

🍫 Homemade Dark Chocolate Spread

A small-batch chocolate spread that is rich, smooth and easy to make without cooking. It works as a filling, topping or dessert spread, and can be made thick enough for truffles or loosened slightly for spreading.

This recipe makes roughly 55–60 g.

🛒 Ingredients

• 18 g unsalted butter, softened
• 18 g icing sugar
• 7 g unsweetened cocoa powder
• 10–12 g milk
• ¼ teaspoon vanilla extract
• Tiny pinch of salt (optional)

👨‍🍳 Instructions

1. Put the 18 g softened butter into a small bowl.
2. Add the 18 g icing sugar and mix until smooth and creamy.
3. Add the 7 g cocoa powder and mix thoroughly. Scrape the sides of the bowl so there are no dry cocoa pockets.
4. Add the ¼ teaspoon vanilla extract and a tiny pinch of salt, if using.
5. Add only 8 g milk to start and mix well.
6. Check the consistency:
   • For a thick truffle filling, stop when the spread is smooth, glossy and able to hold its shape.
   • For a softer spread, add the remaining milk a little at a time, up to about 10–12 g total.
7. Mix until completely smooth.
8. Use immediately, or chill briefly if you need a firmer filling.

🍫 Consistency Guide

• Too thick: Add milk a few drops at a time and mix again.
• Too thin: Chill it for a short while, or mix in a small amount of icing sugar or cocoa.
• For filled truffles: Keep it on the thicker side so it does not leak while shaping.
• For toast or biscuits: Use closer to the full 10–12 g milk for an easier spreading consistency.

🌾 Gluten-Free Note

The basic ingredients are naturally gluten-free, but if you need the finished spread to be strictly gluten-free, check the labels on the cocoa powder, icing sugar, vanilla extract and any packaged ingredients for gluten or cross-contact warnings.

🧊 Storage

Store covered in the refrigerator. Because it contains butter and milk, keep it chilled when not in use. Let it sit at room temperature briefly before spreading if it becomes too firm.