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.
HOMEMADE CHOCOLATE-HAZELNUT SPREAD
Making your own chocolate-hazelnut spread is easy and lets you use ingredients that are tastier and healthier than the original.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Combine white sugar and raw sugar in a food processor or blender; process until pulverized. You may have to do this in batches to not burn the motor.
- Add hazelnuts to the sugar mixture in the food processor, and continue blending until a smooth cream forms. Add powdered milk and blend to combine. Add oil and blend again.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes total. Add to the cream in the food processor, and blend until everything is well combined. Pour into a glass jar and allow to cool before sealing and refrigerating.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 23.9 g, Cholesterol 4.6 mg, Fat 19 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 18.1 mg, Sugar 20.8 g
CHOCOLATE SPREAD
This is another one of my mother's recipes. She got this one from a neighbour while she was still living in Israel. Since this is decadent and is not really for diabetics, we use this only on special occasions. Some of the measurements, though, are in grams, because that was the kind my mother used while she was growing up in Israel. I tried to get her to convert the measurements so what you see below is mainly a guess estimate, really.
Provided by Studentchef
Categories Kosher
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1781, Fat 134.7, SaturatedFat 82, Cholesterol 748.4, Sodium 159.7, Carbohydrate 142, Fiber 4.8, Sugar 134.3, Protein 16.7
HOMEMADE CHOCOLATE SPREAD
Really tasty chocolate spread, high in protein and good fats (and calories too if you're greedy!). This one really helps with chocolate/ sweet food cravings.
Provided by ProjeKt
Categories Spreads
Time 2m
Yield 4-5 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 55.4, Fat 4.2, SaturatedFat 0.9, Sodium 37.4, Carbohydrate 3.8, Fiber 0.9, Sugar 2.2, Protein 2.3
CHOCOLATE SPREAD
This spread is delicious served with fresh brioche or crusty bread and will keep for up to a week if stored in an airtight container and refrigerated.
Provided by Food Network
Categories dessert
Time 10m
Yield about 1 cup
Number Of Ingredients 3
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 CHOCOLATE-HAZELNUT SPREAD
Provided by Giada De Laurentiis Bio & Top Recipes
Categories condiment
Time 1h10m
Yield 1 cup
Number Of Ingredients 7
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.
HOMEMADE CHESTNUT-CHOCOLATE SPREAD
A creamy chestnut-chocolate spread for toast, crackers, pretzel dip, and much more. Just like hazelnut spread but with the lovely taste of chestnuts! Makes a great gift.
Provided by Michelle Bennett
Categories Dessert Recipes Fillings
Time 30m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 96.6 calories, Carbohydrate 22 g, Cholesterol 1.2 mg, Fat 1.1 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 7.6 mg, Sugar 11.1 g
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HOMEMADE CHOCOLATE SPREAD RECIPE | 5 SIMPLE STEPS
From belgiansmaak.com
Estimated Reading Time 2 mins
- MELT THE INGREDIENTS. First you break the chocolate into small pieces in a bowl and you add the sugar and the butter (cut in small cubes). Melt these ingredients in a bowl which is sitting on a pot with hot water on the hob (au-bain-marie) until you get a smooth chocolate mix.
- ADD MILK. While you’re waiting, bring half of a small cup of milk to boiling point and then add this to the chocolate mix.
- ADD THE WHOLE EGG. Then add the whole eggs to the mix and use the blender for another minute until you get a smooth homemade chocolate spread.
- COOL AND SERVE. Let your spread cool a bit. It will stiffen and you will have a perfect, smooth, soft homemade chocolate spread to have with a bit of bread, for breakfast or as a treat in between meals.
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