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Sugar-free chocolate spread

updated

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Ingredients for 1 servings:

  • 50 g butter
  • 1 tbsp, heaped cocoa powder
  • 1 tbsp, heaped erythritol (sugar substitute)
  • 1 tbsp milk

Instructions

Working time approx. 3 minutes; Total time approx. 3 minutes

Mix softened butter with cocoa, erythritol, and milk in a bowl. I use a tablespoon to do this and press the mixture against the sides of the bowl repeatedly until a smooth cream forms. The finished chocolate cream will keep in the refrigerator for several days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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