Chocolate Spread Without Oil or Butter

Heat the milk in a saucepan over medium heat, watching it carefully, until it is almost boiling but does not boil over.

Add the cocoa powder to the milk and stir constantly over medium heat until fully dissolved and the mixture begins to boil.

Add the chocolate to the hot mixture and stir over medium heat until completely melted and the mixture is smooth and glossy.

Add the tea biscuits, salt, and hazelnut flavoring. Stir over medium heat until the biscuits absorb the mixture and begin to soften.

Continue stirring the mixture over medium heat until the biscuits are completely soft, the consistency is thick and cohesive, and the mixture returns to a boil. Remove the saucepan from the heat as soon as the mixture thickens and comes together to prevent it from sticking to the bottom or becoming too dry.

Transfer the hot chocolate mixture to a blender with the hot milk. You may need more hot milk to adjust the consistency.

Blend until the cream is completely smooth and free of lumps, adding the reserved milk gradually only if needed.

Pour the hot cream into sterilized, dry jars. Let it settle and cool before sealing the jars and storing them.

Serve the cream with sandwiches, crepes, or pancakes, or use it to fill and top desserts.