Melt the butter with the salt and chocolate in a saucepan over medium heat, stirring. With the chocolate, everything is possible, depending on taste. From dark chocolate to nougat to marzipan.
When everything is melted, stir in the cocoa and finally the condensed milk. Heat everything again while stirring. To taste, you can add spices such as cinnamon or coconut flakes.
Finally, pour the chocolate cream into twist-off glasses. Store in the refrigerator.
Here the spread also becomes more solid again. The amount is eaten up in about two weeks with us.
Keeps probably even a little longer.