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+ servings
Chocolate cream in a jar.

Easy Chocolate Cream Spread

Rosemary Molloy
Homemade chocolate spread that is easy to make and even easier to eat! This spread is made with just four simple ingredients including melted dark chocolate. Perfect spread on toast, scones, muffins, or just enjoy it by the spoonful.
4.86 from 7 votes
Prep Time 20 minutes
Cooling Time 2 hours
Total Time 2 hours 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 1 cup
Calories 953 kcal

Ingredients
 
 

  • 2 tablespoons milk (whole or 2%)
  • ounces dark chocolate (semi sweet) chopped
  • tablespoons unsweetened cocoa (sifted)
  • cup sweetened condensed milk

Instructions
 

  • Heat the milk until hot but not boiling, remove from the heat, add the chopped chocolate and mix until melted, add the unsweetened sifted cocoa, mix until smooth, add the sweetened condensed milk, place the pot over low heat, stir and cook (about 3-5 minutes) until mixture is firm. Place in a clean sterilized jar, let cool then use or refrigerate.

Notes

Properly stored in an airtight container it should keep well in the refrigerator for up to two weeks.
 
 
 
 

Nutrition

Calories: 953kcalCarbohydrates: 150gProtein: 21gFat: 37gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 72mgSodium: 283mgPotassium: 1131mgFiber: 7gSugar: 138gVitamin A: 593IUVitamin C: 5mgCalcium: 641mgIron: 4mg
Keyword chocolate filling, chocolate spread, chocolate spread recipe
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