Toasted Bread with Homemade Chocolate Spread

There you go, here’s a yummy snack with not too much guilt. A lovely slice of rye bread topped with a spread of homemade dark chocolate cream and a shower of pomegranate seeds and chopped pistachios.

Serves 4/5, Preparation 10 mins, Cooking 20 mins

1l whole milk, cold
90 g corn starch, sifted
100 g bitter cocoa powder, sifted
160 g caster sugar
200 g dark chocolate 75% chopped
slice of bread, rye or wholemeal bread
Pomegranate seeds, to taste
Chopped pistachios, to taste

Method

In a small saucepan, sift the flour and cocoa, then the sugar and starch and gradually incorporate the cold milk, stirring slowly. Put on the heat and keep stirring.

After a few minutes add the dark chocolate pieces, stir until you obtain a homogeneous and firm mixture. Allow to cool to room temperature.

To store the rest of the chocolate spread, you can put it in a sterilised glass jar and keep it in the fridge. It will keep for about ten days.

Toast slices of rye bread in a pan or in the oven, spread the dark chocolate cream, randomly scatter pomegranate seeds and chopped pistachios.