Chocolate Spread Recipes

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.

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.

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.

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.

Steps:

• Sterilise your jam jars. You want the jar to be hot when you fill them, so this when your spread is nearly done.
• Preheat your oven as 180C. Scatter the hazelnuts on an ovenproof tray. Toast the hazelnuts in the oven for 5 minutes. They should look marginally golden. Leave to cool. Whizz the hazelnuts in a food processor until they are finely ground.
• Chop your chocolate into shards so they melt quicker. In a saucepan over a low heat melt the chocolate, condensed milk and oil together. Stir together until amalgamated.
• Pour this mixture into the food processor with the hazelnuts and a pinch of salt and 6tbsps of hot water.
• Blend until it is at a spreadable consistency. Spoon the chocolate spread into the hot sterilised jars while the spread is still hot. Leave to cool with the lids off and then seal. Decorate the jars with a label with a use by date etc…
• These yummy jars of scrumptiousness can be kept in the fridge for up to a month.

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.

Steps:

• put 1 scoop of chocolate ice-cream into a large saucepan on medium heat.
• stir until fully melted.
• add quite a lot of milk(approx. a third of the way up the pan) and turn it onto low heat.
• add a large scoop of chocolate spread.
• add some more milk( approximately make it reach halfway up the pan).
• stir the mixture well until it is smooth.
• add one more scoop of ice cream, either chocolate or vanilla depending on how strong you want it to be.
• put it on to medium heat and continue to stir until mixture is smooth.
• if it is not hot enough, heat it in a microwave.