200 ml water
400 gr sugar
100 gr unsalted butter, melted and chilled
250 gr dry milk, unsweetened
50 gr cocoa
roasted walnuts, hazelnuts, almonds or raisins
In a large heavy-bottomed pan mix water and sugar together. Cook over medium heat until becomes syrup (about 8-10 minutes).
Remove from heat add melted butter.
Then add cocoa and stir slightly.
Add dry milk and mix well until is smooth.
Add roasted nuts or raisins if you want.
Pour into 13"x9" pan and let cool.
You can spread the hot chocolate between waffel layers.
If you want to make chocolate balls, let it cool for a few minutes and than form little balls. Roll chocolate balls in cocoa, coconut and arrange on a plate.
If the sugar syrup is thin the chocolate will be softer. If you cook it longer the syrup will become thick like honey and your chocolate will be harder.
Keep testing the syrup to check its consistency. To do this dip a wooden spatula in the syrup and lift out. Allow to cool for a few seconds as it will be very hot at first. Now touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently. Keep boiling the syrup gently till you reach the consistency you want. Stages progress fairly quickly after a point, so check frequently.
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