This is an insanely easy “frosting” that I have used as a filling for a layer cake. It doesn’t seem to make all that much, in my opinion. I like thick layers of frosting or filling and only got two layers out of this recipe. If you like thinner layers of frosting or filling, you can probably stretch it out more than I did.
- 5 oz. unsweetened chocolate, roughly chopped
- 1 (14-ounce) can sweetened condensed milk
Melt the chocolate in a bowl placed over a saucepan of simmering water, or in the microwave in 15-second increments, stirring between each one.
Microwave the sweetened condensed milk for 5 to 10 seconds until just warm to the touch, and add it to the chocolate. Stir until smooth.
Allow to cool in the refrigerator, stirring occasionally, until workable. Can be made 1 to 2 days ahead of time. Store in refrigerator and allow to come to room temperature before use.
I completely disregarded these directions and mixed full squares of chocolate with the condensed milk in a small pot over low heat on the stove. This yielded a very thick frosting. I didn’t feel the need to cool it in the fridge until workable. I just left it out to cool a bit before frosting my layers.