Chocolate Sauce (homemade)
1.
Put 250 grams of whole milk into the basin and sift into 25 grams of cocoa. The cocoa particles in the sieve can be crushed by lightly pressing with your fingers.
2.
Stir it evenly. The cocoa powder I bought a year ago is probably a bit damp. I found that there are always particles after stirring for a while, and it will be completely resolved by sieve or twice.
3.
The sifted milk cocoa paste is smooth and delicate, put it into the milk pot, add 0.5 g of salt, 50 g of condensed milk and 60 g of white sugar and mix well.
4.
Turn on medium-to-low heat or medium heat to cook (according to your home’s firepower and stirring frequency, if the firepower is too low at first, it will extend the cooking time, I stirred it for about 15 minutes), and stir constantly during the period, and adjust it later. Low heat so as not to paste the bottom, until the cocoa paste becomes thick, it is not easy to slip off the silicone knife or fall in a ribbon shape to turn off the heat, turn off the heat and continue to stir a few times, the cocoa paste will become more delicate, chocolate The sauce is ready. If you want to be extravagant, you can add the chopped black chocolate while it is hot and stir until it melts. There is clearly stock at home but I forgot to add it. Chocolate sauce without chocolate is also very delicious. 😂.
5.
Put it in a clean airtight jar and keep it cold. I will put it in a bowl right away when I need to use it.
Tips:
The amount of sugar can be appropriately increased or decreased according to personal preference. The concentration of the added black chocolate is not the only standard. Anything above 64% or below can be used, but the amount of sugar should be adjusted appropriately according to the sugar content of the added chocolate.
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