White Chocolate Spread

When small bubbles form at the edge and a light steam rises, the milk has reached the right temperature.

Chopped chocolate melts more evenly and faster than whole pieces.

Keep the heat rather low so the chocolate does not overheat or become grainy.

If it is too hot, the mixture is harder to whip and may become runny later.

Bowl and beaters should be clean and grease-free so the mixture becomes nicely fluffy.

Best to scoop out with a clean spoon; then the spread will keep for at least two weeks.