This spread is sweet from the chocolate, with a brightness from the tart balsamic. Use it to frost a cake, or use as dipping sauce for strawberries or banana bread (pictured).
- ¼ cup bittersweet or semisweet chocolate chips
- ¾ tsp NCOO’s Espresso Balsamic
- 2 tbsp butter
- 2-4 tbsp whole milk
In a medium bowl, microwave chocolate chips, stirring at intervals of 10 seconds, until melted. Or melt over a double boiler. Whisk in balsamic and butter. Add milk at intervals of 1 tbsp at a time until the desired consistency is reached. The chocolate spread should be shiny and creamy when done, with a thick but spreadable consistency.