Chocolate Filling/Spread

This is my favorite, super easy basic recipe to make chocolate filling for buns, tarts pie etc.  or chocolate spread for your toasted bread...also suitable as chocolate dip for biscuits.

If you prefer nutty taste like Nutella, you can add hazelnut paste or grind some hazelnut into the mixture.

Chocolate Filling 

Ingredients
A:
400 grams Evaporated milk  / 450 ml full cream milk    [ I used 1 can of  Ideal/Carnation milk)
130 grams sugar
60 grams coco powder
50 gram cornstarch
1 teaspoon essence vanilla
1 teaspoon hazelnut paste ( optional for hazelnut taste)

B:
60 grams butter

Methods
1) Combine A together. ( I used blender to blend it all)
2) Pour into saucepan /small pot.
3) Heat in saucepan with low or medium heat. Continue to stir mixture until it becomes thick.
4) Removed from heat.
5) Put B (butter) into the mixture and continue to stir. Butter will make the chocolate mixture shiny.
6) Let it cool before storing in container. Keep in refrigerator, it could last for weeks.


Notes:
* The longer you cook the chocolate mixture, the thicker it gets 
* Chocolate filling/spread will be thicker when it's cool down/refrigerated.