Chocolate Spread Hot Chocolate Recipes

HEALTHY CHOCOLATE SPREAD

Steps:

• Place the dates in a small bowl of warm water. Soak for 30 minutes.
• Drain the dates, reserving 2 tablespoons of the soaking water. Transfer the dates and reserved water to a food processor and puree until a fine paste is reached, about 2 minutes. Add the sunflower butter and puree for 30 seconds more. Add the cocoa powder, honey and salt and pulse until combined. Store in an airtight container for up to 2 weeks.

CHOCOLATE SPREAD

Steps:

• Beat butter and honey together until completely combined; add cocoa powder and beat until mixture lightens slightly. Store in the refrigerator for up to two weeks.

CHOCOLATE SPREAD HOT CHOCOLATE

Steps:

• put 1 scoop of chocolate ice-cream into a large saucepan on medium heat.
• stir until fully melted.
• add quite a lot of milk(approx. a third of the way up the pan) and turn it onto low heat.
• add a large scoop of chocolate spread.
• add some more milk( approximately make it reach halfway up the pan).
• stir the mixture well until it is smooth.
• add one more scoop of ice cream, either chocolate or vanilla depending on how strong you want it to be.
• put it on to medium heat and continue to stir until mixture is smooth.
• if it is not hot enough, heat it in a microwave.

CHOCOLATE SPREAD

Steps:

• Place the chocolate and cream in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water. Stir until the chocolate has just melted, then remove from the heat and stir through the ground hazelnuts. Leave to cool until smooth enough to spread.

CHOCOLATE SPREAD

Steps:

• Cut margarine into small pieces and put in blender.
• Add the eggs, sugar, vanilla sugar, and eggs, and blend well.
• Then add the cocoa powder and blend well again.
• Put in a container and refrigerate.
• I'm not exactly sure how long it lasts, but it doesn't really last long in my house. it does, however it does refrigerate very well.

CHOCOLATE HOT CROSS BUN BREAD & BUTTER PUDDING

Steps:

• Put the cream, milk, 100g of the dark chocolate, the cocoa powder, sugar, vanilla and a pinch of salt in a saucepan over a low-medium heat and whisk until the mixture is smooth and fully combined. Pour into a large bowl to cool slightly.
• Meanwhile, split the hot cross buns and spoon 1 tsp chocolate spread over the base of each, then sandwich with the bun tops. Arrange the buns in a 5cm-deep, 30 x 20cm baking dish in a single layer, then sprinkle over the rest of the chopped dark chocolate.
• When the chocolate cream mixture has cooled to room temperature, whisk in the eggs. Slowly pour this custard over the hot cross buns, then cover and chill for 1 hr until some of the custard has been absorbed by the buns.
• Heat the oven to 180C/160C fan/gas 4. Bake for 40-45 mins until the top is golden and the custard is gently set. Leave to stand for 5 mins, then serve with ice cream, if you like.