Craving a decadent chocolate treat that's surprisingly simple to make? Look no further than this unbelievably chewy cocoa recipe, requiring only two ingredients! Forget complicated baking techniques and lengthy ingredient lists; this recipe delivers rich, intensely chocolatey squares with minimal effort. The texture is perfectly chewy, offering a satisfying bite that will have you reaching for another piece. This recipe is perfect for satisfying a sudden chocolate craving, impressing guests with a sophisticated dessert, or even getting the kids involved in a fun and easy baking project.
Imagine the velvety smooth chocolate melting in your mouth, the subtle sweetness balanced perfectly by the intense cocoa flavor. This incredibly easy recipe will become your go-to for a quick and delicious dessert. Ready to dive into the surprisingly simple steps? Let's get started with the full, step-by-step instructions below.
Tools Needed
- Saucepan
- Whisk
- Sifter
- Mold (optional)
- Parchment paper or plastic wrap (optional)
Ingredients
- Cocoa powder
- Sweet Carnation Plus condensed milk
Step-by-Step Instructions
Step 1. Prepare and Combine Ingredients
- Sift cocoa powder to prevent clumping.
- Add condensed milk to the sifted cocoa powder. The amount depends on your desired sweetness and thickness; start with a moderate amount and adjust as needed.
- Mix the cocoa and condensed milk thoroughly.
Step 2. Cook and Thicken the Mixture
- Heat the mixture over low heat in a flat-bottomed pan, stirring continuously. This helps dissolve the cocoa and creates a thicker consistency.
- Continue stirring until the mixture thickens and becomes a sticky lump. Adjust the amount of condensed milk as needed to achieve your desired consistency.
- Remove from heat once the mixture is well combined and forms a cohesive lump. It should be thick enough to hold its shape but not too dry.
Step 3. Shape and Cool the Treat
- Shape the cocoa mixture into your desired forms while it's still warm. You can make balls, use a mold, or simply leave it in a flat container.
- If using a mold, press the cocoa firmly into the mold and let it cool completely in the refrigerator for at least 1-2 hours.
Step 4. Finish and Serve
- Once cool, remove from the mold (if used) and cut into pieces as desired. Alternatively, leave the cocoa in a flat container for easier cutting after cooling.
- Garnish with cocoa powder if you like.
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Tips
- Use a flat container for easier mixing.
- Use low heat to prevent burning. Turn off the heat if the pan gets too hot.
- If the cocoa becomes too dry, add more condensed milk gradually.
- Don't add too much condensed milk; otherwise, it will be difficult to mold.
- Cover the cocoa to prevent it from drying out.
Nutrition
- N/A
FAQs
1. Can I use different types of cocoa powder?
Yes, but unsweetened cocoa powder is recommended for the best flavor and texture. Using sweetened cocoa will make the final product sweeter.
2. How can I store leftover Chewy Cocoa?
Store in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.
3. What if my Chewy Cocoa is too sticky or too hard?
Too sticky? It likely needs a little longer baking time. Too hard? It may have been overbaked; try reducing the baking time slightly next time.
This incredibly simple two-ingredient recipe delivers a surprisingly rich and satisfying chocolate treat. Enjoy the effortless process and the delightful chewy texture of this decadent dessert. So grab your ingredients and indulge in this easy-to-make, intensely chocolatey confection!