chocolate milk jam with peanut butter

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chocolate milk jam with peanut butter

chocolate milk jam with peanut butter


Ingredients chocolate milk jam with peanut butter
Number of pots
-
1
+

1 can of condensed milk 450 g

45 g dark or full-bodied chocolate

45 g peanut butter

2 tablespoons of fresh cream

1 pinch of salt (if peanut butter is not salted)



Preparation chocolate milk jam with peanut butter
Total time: 1h15
Preparation time: 15 min
Cooking time: 1 h
Cook the can of condensed milk immersed in water in a pressure cooker for 1 hour to obtain milk jam (1).
As soon as the milk jam is cooked, whip it for a long time while it is still hot (2), adding in this order (3) the chocolate, peanut butter, fresh cream and a pinch of salt.
Put it in a jar. That's it!
This can be used as a spread, as a filling for macaroons or cabbage, as a melting heart for vanilla muffins, and it's already so good with a spoon!
(1) You will easily find on this site very good explanations to prepare your milk jam.
(2) Be careful not to get burned! It is generally advisable to let the milk jam cool before handling it, so take a lot of precautions: a potholder to hold the can, a long, non-sharp utensil to lift the ring that opens the can, and point the opening downwards inside the bowl in case there are splashes when piercing the lid. I have never seen any splashes, but don't take any risks.
(3) Start with the chocolate while the milk jam is still hot so that it melts easily.

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