Homemade Chocolate Spread Recipes

HOMEMADE CHOCOLATE-HAZELNUT SPREAD

Steps:

• Preheat the oven to 350 degrees F. Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.
• Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl.
• Serve with the toasts and sliced fruit. Cook's Note: The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth.

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

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.

HOMEMADE CHESTNUT-CHOCOLATE SPREAD

Steps:

• Mix milk, cocoa powder, sugar, and vanilla extract in a saucepan over medium heat. Bring to a simmer. Add chestnuts; cook until chestnuts soften and milk has reduced by a little more than half, about 10 minutes.
• Carefully pour milk mixture into a blender. Cover and hold lid down with a potholder; blend until smooth. Add extra milk, a few tablespoons at a time, if mixture isn't blending well. Avoid adding too much milk as the spread should be thick.
• Add honey and continue to blend until smooth. Transfer to small jars and let cool. Serve immediately or seal jars and store in the refrigerator.

HOMEMADE CHOCOLATE SPREAD

Steps:

• Mix ingredients in a bowl. Smooth or Crunchy peanut butter. Use no added salt/oil variety if possible.
• Add water to create desired consistency.
• More cocoa for a richer paste - good quality cocoa only!
• Too much honey can spoil it!

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.

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!