5 of the best chocolate spread recipes, including by Jamie Oliver

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Delicious desserts made from milk, nuts, cocoa, chocolate and condensed milk.

1. Chocolate spread with milk and cocoa

Ingredients

• 600 g sugar;
• 3 tablespoons of cocoa powder;
• 240 g flour;
• 1 liter of milk;
• 200 g butter.

Preparation

Combine sugar, cocoa powder and flour in a saucepan. While stirring, gradually pour in the milk.

Place a saucepan over medium heat and bring to a boil. Reduce heat and simmer until thick. Then cook for another 5-7 minutes.

Stir the paste continuously all this time so that there are no lumps in it.

Remove the pan from heat and cool the contents to room temperature. Add softened butter and stir until smooth.

Store the paste in the refrigerator for no longer than a week.

How to cook nutella at home →

2. Chocolate spread with hazelnuts and cream from Jamie Oliver

Ingredients

• 40 g of peeled hazelnuts;
• 100 g icing sugar;
• 450 g dark chocolate (at least 70% cocoa);
• 225 ml whipping cream;
• 100 g butter;
• a pinch of sea salt.

Preparation

Place the hazelnuts on a baking sheet and place them in an oven preheated to 200 ° C for about 10 minutes. The nuts should brown. Then cool them completely.

Grind the cooled nuts and icing sugar in a blender to a paste consistency. Break the chocolate, place in a heat-resistant container and, stirring, melt in a water bath.

Add the cream and butter to the melted chocolate and mix thoroughly. Then add salt and nut butter until smooth.

Store the paste in the refrigerator for no longer than two weeks.

5 original recipes with dark chocolate →

3. Chocolate paste with condensed milk

Ingredients

• 125 g butter;
• 90 g milk chocolate with nuts;
• 380 g of condensed milk;
• 1 tablespoon of cocoa powder

Preparation

Place the butter in a saucepan and melt over low heat. Remove the pan from the stove, add the chocolate pieces and whisk until completely dissolved.

Pour in the condensed milk and mix thoroughly. Add cocoa powder and use a whisk to smooth the paste.

Store the paste in the refrigerator for no longer than a week.

Chocolate Paste Cookies →

4. Homemade nutella with hazelnuts and cocoa

Ingredients

• 220 g of peeled hazelnuts;
• 130 g icing sugar;
• 40 g cocoa powder;
• 2 tablespoons of vegetable oil;
• 1 teaspoon vanilla extract or a pinch of vanillin
• a pinch of salt.

Preparation

Place the nuts on a baking sheet and place in an oven preheated to 200 ° C for about 10 minutes.

Use a blender to turn the cooled nuts into a paste. Add the icing sugar and cocoa powder and beat well with a blender again.

Add butter, vanilla and salt until smooth.

Store the paste in an airtight container for no longer than a month.

5 Ingredient Chocolate Fondant →

5. White Chocolate Spread with Salted Peanuts

Ingredients

• 100 g of white chocolate;
• 300 g salted roasted peanuts;
• 1 teaspoon vanilla extract or a pinch of vanillin

Preparation

Melt the chocolate in a water bath or microwave. Use a blender to beat the nuts, chocolate and vanilla until smooth.

Store the paste in the refrigerator for no longer than two weeks.