Chocolate Spread 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-HAZELNUT SPREAD NO-BAKES

Steps:

• Line an 8-inch baking dish with aluminum foil.
• Melt butter in a large saucepan over medium-high heat. Stir sugar, vanilla extract, and salt into the melted butter; bring to a boil and cook and stir until the sugar dissolves, about 1 minute.
• Reduce heat to medium; add the peanut butter and chocolate-hazelnut spread. Cook and stir until smooth, about 5 minutes. Remove from heat and add the oats; stir to coat evenly. Dump the mixture into the prepared baking dish; spread into an even layer using a spatula or spoon.
• Allow the mixture to cool completely, at least 30 minutes. Remove from baking dish, lifting by the foil. Cut into bars to serve.

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.

BOOZY CHOCOLATE SPREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 180°C (350°F).
• In a single layer, bake the hazelnuts for 20 minutes.
• Wrap the hazelnuts in a clean towel and rub vigorously for a few minutes to remove the skins.
• Pour the hazelnuts into a food processor (discarding the skins) and blend on high.
• Slowly add the Irish cream liqueur and the double cream.
• Take off the lid and add the icing sugar, cocoa powder, and melted chocolate, then blend again until smooth. (Unless you have a very good quality food processor, there will be little bits in there - which simply add texture!)
• Transfer into your favourite jar, where it will keep in the fridge for up to 2 weeks!
• Spread on crusty bread and crepes, or stir 1 heaped tablespoon into 250 millilitres (1 cup) of warm milk for an indulgent hot chocolate!
• Enjoy!

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 SPREAD COOKIES

Steps:

• Preheat oven to 190c \ 170c fan\gas 5. Line two baking trays with non stick baking paper \ grease proof paper.
• Beat the butters and sugar in a bowl until creamy .Then beat in 2 tsp of vanilla extract and 2 eggs. Sieve the flour, bicarbonate of soda and salt beat into the mixture with a wooden spoon.
• Fold in the chocolate spread and add the remaining vanilla extract .
• Using a tea spoon place small circular mounds on the baking tray ,evenely spaced apart . Try and make all the mounds the same size so they will cook evenely.
• Bake for 8- 10 mins until light brown on the edges and slightly soft in the middle.Do not be afraid to put the cookies back in depending on your preference.
• Place the cookies on a cooling rack and leave to cool for 5 mins depending on how you want to serve them .
• Optional - Add some grated chocolate or icing sugar on to your cookies if you want to add that extra WOW factor.