Caffè Mocha Chocolate Spread

• Vegetarian
• Gluten free

• Baking & Spices

  • 200 g Dark chocolate
  • 50 g Muscovado sugar, dark
  • 1 tsp Vanilla extract

• Drinks

  • 2 tsp Instant coffee granules

• Dairy

  • 125 ml Milk, whole full fat

• Liquids

  • 75 ml Water

Found on littlesugarsnaps.com

Description

Ingredients

• 50g/ 2oz dark muscovado sugar
• 75ml/ 1/3 cup water
• 2 tsp instant coffee granules
• 1 tsp vanilla extract
• 200g dark chocolate (I used 72%)
• 125ml/ 1/2 cup whole (full fat) milk

Directions

• Chop the chocolate as finely as you can
• Put the sugar, water, coffee & vanilla extract into a small, heavy based saucepan and heat gently until the sugar and coffee granules have dissolved. Bring to the boil, then remove from the heat and let the syrup stand for 1 minute
• Tip the chocolate into the syrup and use a stick blender to pulse the melting chocolate into the syrup. If you dont have a stick blender, then stir vigorously with a wooden spoon for 2-3 minutes until the chocolate has completely melted
• Stir in the milk and add the hazelnuts (if using)
• Decant into a jar and allow to set for around 4 hours
• Store in the fridge for up to 2 week and bring to room temperature before serving