Chocolate Sauce/Spread

Ingredients:

Cooking Chocolate (Milk) - 150 gm

Cocoa Powder - 1/2 tbsp

Brown Sugar - 15 gm

Icing Sugar - 1 tbsp

Butter - 50 gm

Oil - 40 gm

Water - 60 mL

Salt - a pinch


Method:

Grate or finely chop the milk chocolate.  I used the pure chocolate (couverture) and not the compound.

Whisk together all the ingredients in a medium sized bowl.

Double boil them (i.e. place your chocolate bowl over a vessel of hot water) and stir well until the chocolate melts and forms a smooth paste.  Do not overheat.

Take off the heat and mix well.

Pour when warm into airtight containers and store.

When warm, it is like a thick sauce and solidifies to a spread when cooled.  If you want it saucy, mildly heat while using.  Else, this serves a very good spread for bread, pancakes, rotis, dosas etc. etc.  This is a chocolate lover's delight and easy to make too.

Replace dark chocolate for milk chocolate if you like the bitterness of it.  Alternatively, equal quantities of dark chocolate and milk chocolate can also be used.  Adjust according to your taste and preference.

Stays good in the fridge for 2 weeks.