Dutch Cocoa Spread Recipes
CHOCOLATE SPREAD
Best homemade Nutella® spread ever with no preservatives. You can add honey and cocoa powder to taste a bit more or less, not essential.
Provided by Eureka
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 12
Number Of Ingredients 3
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.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 5.1 g, Cholesterol 40.7 mg, Fat 15.5 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 9.8 g, Sodium 2.6 mg, Sugar 4.3 g
DUTCH CHOCOLATE BUTTER (CHOCOLADEBOTER)
That's right... Chocolate Butter! Excellent on bread, muffins, scones - anything you would normally spread butter on. While not exactly healthy I can't help but love this on toast with peanut butter.
Provided by - Carla -
Categories Dutch
Time 3m
Yield 1/2 Cup Chocolate Butter
Number Of Ingredients 3
Steps:
- Beat ingredients in a small bowl until mixed and smooth.
- Will keep for up to two weeks--if it lasts that long.
CHOCOLATE CHICKPEA SPREAD
Make and share this Chocolate Chickpea Spread recipe from Food.com.
Provided by annh53182
Categories Low Cholesterol
Time 10m
Yield 2 Cups, 20 serving(s)
Number Of Ingredients 9
Steps:
- As with all hummus, this spread couldn't be easier; Just throw everything but the water into your food processor or blender, and thoroughly puree, scraping down the sides of the bowl to get everything incorporated as needed. With the motor running, slowly drizzle in the water, until you reach your desired consistency. Spread at will!
Nutrition Facts : Calories 72.9, Fat 3, SaturatedFat 0.6, Sodium 126, Carbohydrate 11.2, Fiber 1.7, Sugar 5.1, Protein 1.7
CHEYENNE'S FUDGY DUTCH COCOA BROWNIES & FUDGE ICING
This is a recipe that my 13 year old daughter came up with after trying different recipes over the past month...We all deemed it a "Keeper" in our house and will keep making brownies this way from now on! So simple, and I didn't even have to go to the store to buy any more ingredients! Looks cake-like, but tastes so fudgy and chewy...Really good brownies! P.S. My baby, Cheyenne, took all of the pictures herself while I was at work!!! AWWWW! :)
Provided by Stacky5
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease an 8x8x2-inch glass pan.
- In a medium saucepan, melt butter or margarine.
- Remove melted butter or margarine from heat, add cocoa, and stir until well blended.
- Add sugar and mix well.
- Add eggs, one at a time, and beat well.
- Stir in vanilla, flour and salt. DO NOT OVERBEAT.
- Fold in nuts, if desired.
- Spread in prepared glass pan and bake 25 to 30 minutes, or until toothpick inserted in center comes out clean, but sides are not yet hard and crusty.
- Cool completely before topping with icing.
- FUDGE ICING:.
- In a small bowl, beat melted butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and water, and beat (by hand with a wisk) until spreading consistency.
- After spreading icing onto cooled brownies, cool in fridge for at least 45 minutes.
Nutrition Facts : Calories 735.7, Fat 36.2, SaturatedFat 22.1, Cholesterol 176.9, Sodium 467.4, Carbohydrate 104.8, Fiber 5.3, Sugar 81.3, Protein 8
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