English here: Chocolate sauce with chili
A super easy and quick chocolate sauce that tastes terrific both warm and cold. It can be adjusted with different types of chocolate and other flavorings such that it can be used with almost everything.
It will be quite thick in the version first proposed when it is cold, but you can always stir in a little water or other liquid in order to make it thinner if you like – both when the sauce is warm and when cold. The chocolate you use also affects how thick the sauce becomes – the darker the thicker, so you can adjust it and use whichever chocolate you just have in the kitchen.
Chocolate sauce in the various models can also be used as the center of filled chocolates, it needs to be a bit thick then.
I will come up with some more suggestions for variations at the bottom of the page as I get them made.
1 ds kondenseret mælk (sweetened)
250 gr crunchy peanutbutter (or smooth if you prefer)
350 gr god mørk chokolade
Ca 2 ½ teaspoon powdered chili or finely chopped fresh aftertaste
Hak chokoladen fine, if not it is in buttons.
Line a mold with baking paper – I like to use one bread form – I think it is appropriate in size.
Mix all ingredients in either a bowl, as lunes a water bath, or in a pot if you can control your stove with low heat.
Warm ingredients quietly up until they are melted together. Massen må helst ikke komme over 45 grader pga. chocolate.
Pour the mixture into the mold and smooth the surface roughly out with a spatula.
Let it stand for peace on the kitchen table at least a few hours before it is cut into squares or bars.
Fudge can be stored in a tin with tight-fitting lid at room temperature. Should it stay a little longer, can be stored refrigerated (I have it on cool) and it can be frozen. You can easily freeze a large piece down and only cut it out when it is thawed and you should use it.