When it’s thick enough to coat the back of the spatula, turn off the heat, add the chocolate chips, and stir until chocolate chips have melted and are evenly combined.Continue to stir over heat for 5-6 minutes until starting to thicken. Place over low-medium heat and use a heat-proof rubber spatula to continuously stir, ensuring that you’re scraping the sides and bottoms to prevent burning.Slowly add the milk and vanilla extract and whisk together to remove large clumps. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch and salt. Look for the crust to firm up and become matte. Chocolate crust is hard to tell when it’s baked because of the color.
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