Chocolate spread without flour and milk. Chocolate paste. Video of making chocolate spread at home

Homemade chocolate spread is a natural, tasty breakfast or dessert for those with a sweet tooth and chocolate fans, which won’t be difficult to make if you have the right ingredients. The sweetness can be served with toast, fresh bread or crackers for tea, and can also be used as a filling for homemade cakes.

How to make chocolate spread?

Preparing chocolate spread at home is not as difficult as it might seem at first. The secrets and subtleties of technology will help you execute any recipe efficiently and effectively.

Making chocolate paste at home requires, first and foremost, the presence of basic ingredients that determine the taste of the sweet. Depending on the recipe, you may need chocolate, cocoa, butter, sugar, and nuts to create a dessert. Flour or starch is added for thickness, and vanilla and other spices are added for flavor.
When adding nuts to the composition, they are first dried and lightly browned in a dry frying pan or on a baking sheet in the oven.
After the heat treatment is completed, the slightly cooled paste with the addition of nuts is processed in a blender. You can simply beat the delicacy without nut filling with a mixer.

How to make chocolate spread from chocolate?

Making your own chocolate paste from ready-made chocolate is one of the easiest and fastest ways to get your favorite homemade treat. The recipe presented below will help you cope with the task in the best possible way and will not take much time and effort. You can take one type of nuts or do without any filler at all.

Ingredients:

dark chocolate – 75 g;
flour – 2 teaspoons;
condensed milk – 1 can;
cocoa – 2 tbsp. spoons;
butter – 150 g;
walnuts and peanuts - 0.5 cups each.

Preparation

Melt the butter in a thick-bottomed saucepan.
Add the broken chocolate and stir until the slices dissolve.
Stir condensed milk into the mixture, and then flour and cocoa until the lumps dissolve.
Heat the mixture with continuous stirring until it boils and thickens.
Finally, the chocolate paste is supplemented with chopped nuts, whipped again with a blender and cooled.

Nutella chocolate spread at home

A favorite of many, it is simply prepared at home. Compared to a purchased product, the resulting homemade delicacy does not contain harmful impurities, preservatives or other dubious additives. In the original recipe, the nut filling is hazelnuts, but if you don’t have it, you can use other nuts.

Ingredients:

milk – 4 glasses;
sugar – 4 cups;
flour – 4 tbsp. spoons;
hazelnuts – 4 tbsp. spoons;
cocoa – 6 tbsp. spoon;
butter – 250 g;
salt – 0.5 teaspoon.

Preparation

Mix the dry ingredients in a saucepan: sugar, flour, cocoa and salt.
Pour in milk in portions, stirring with a whisk, add butter.
Place the container on the stove and cook with continuous stirring for 15-20 minutes, after which add the nuts chopped in a blender.
Finally, the natural chocolate paste is boiled to the desired thickness and crushed as needed with a blender.

Homemade chocolate-nut butter

Another version of the tasty paste, presented below, will be received with special respect by lovers of nuts, the number of which predominates in this recipe. You can use hazelnuts, walnuts, pine nuts, peanuts or a mixture of several types. The product must be lightly browned until fragrant, and then crushed.

Ingredients:

milk – 500 ml;
sugar – 200 g;
egg – 1 pc.;
flour – 2 tbsp. spoons;
nuts – 200 g;
cocoa – 6 tbsp. spoon;
butter – 70 g;
vanilla - to taste.

Preparation

Combine dry ingredients: sugar, flour, cocoa and vanilla.
Break an egg into the mixture, grind thoroughly, adding a couple of tablespoons of milk.
Pour in the rest of the milk, stir, and place the container on the stove.
Grind the nuts, put them in the base of the delicacy, mix the mass, and heat it to a boil.
After it thickens, add butter and vanilla and after a minute remove from heat.

Chocolate milk paste - recipe

Chocolate-milk paste, even without nuts and in a laconic composition, manages to be excellent in taste and incredibly tender. A particularly rich taste of sweetness can be obtained by using homemade milk, flavoring it with vanilla or a natural vanilla stick while boiling, and boiling it for several minutes.

Ingredients:

milk – 370 ml;
sugar – 200 g;
flour – 0.5 cups;
vanillin or vanilla stick - to taste;
cocoa – 2 tbsp. spoons;
butter – 30 g.

Preparation

Mix flour with cocoa and sugar, adding vanilla to taste.
Add milk little by little, stirring the mixture with a whisk each time, and ensure that all lumps are dissolved.
Place the vessel on the stove and heat with continuous stirring until the delicacy thickens.

How to make chocolate paste from cocoa?

Chocolate paste from cocoa powder is prepared simply according to any of the recipes and the following is no exception. The resulting sweetness can not only be spread on a slice of bread, but also used in sweet baking recipes, served with pancakes and pancakes. The key to success is using only high-quality and natural ingredients from a trusted manufacturer.

Ingredients:

milk – 500 ml;
sugar – 250 g;
flour - 3 tbsp. spoons;
cocoa – 6 tbsp. spoon;
butter – 200 g;
vanilla - to taste.

Preparation

Mix sugar with cocoa and flour, adding vanillin.
Melt the butter in the milk over moderate heat, then add the dry ingredients, stirring the substance vigorously with a whisk.
After the chocolate paste boils and thickens, transfer it to a jar and store it in the cold.

Chocolate spread without cooking

Homemade chocolate spread is a recipe that can be made without heat treatment. The delicacy is made with or without nuts, filling the mass with the desired flavors in the form of vanilla, cinnamon, lemon zest and other additives. To make the dessert uniform, use powdered sugar or pre-grind granulated sugar in a coffee grinder.

Ingredients:

cold boiled milk – 150 ml;
powdered sugar – 4 tbsp. spoons;
vanilla sugar – 1 sachet;
powdered milk – 4 tbsp. spoons;
cocoa – 4 tbsp. spoons;
odorless vegetable oil – 350 ml.

Preparation

Beat the milk with the addition of powdered sugar and vanilla sugar using a blender.
Add dry milk and beat again.
Pour in vegetable oil in a thin stream, continuing to whisk until the mixture thickens.
Place 4 tablespoons of the resulting cream in a separate bowl, and add cocoa to the rest and process a little more with a blender.
Place white and chocolate paste into a jar, alternating layers.

Chocolate spread with milk powder - recipe

Chocolate spread with milk powder will taste very good. The concentration of chocolate flavor can be adjusted by varying the amount of cocoa powder, and the sweetness by changing the portion of granulated sugar used. Nuts crushed into fine crumbs or powder will also not be superfluous in the composition.

Ingredients:

powdered milk – 200 g;
granulated sugar – 250 g;
water – 75 ml;
cocoa – 5-6 tbsp. spoon;
butter – 70 g;
vanilla - to taste.

Preparation

A syrup is made from water and sugar, in which butter is dissolved.
Sift milk powder, cocoa into a common bowl, add vanilla.
Pour hot syrup into the dry mixture, stir and beat everything with a mixer until smooth and fluffy.

White chocolate spread

Chocolate spread, the recipe for which will be presented below, is made from white chocolate and turns out surprisingly tender and soft. The composition of the delicacy is supplemented with vanilla, additionally chopped nuts or coconut flakes, each time obtaining a new result that will be appropriate for serving on its own, complementing desserts or baking.

Ingredients:

white chocolate and butter – 200 g;
condensed milk – 400 g;
coconut shavings or nuts - to taste.

Preparation

Melt the butter and white chocolate slices in a water bath, stirring.
Add condensed milk, mix the ingredients thoroughly with a mixer or whisk.
Add coconut shavings or nuts, mix again, and place in the cold.
After 3-4 hours, the chocolate white paste will be ready for use.

Chocolate banana spread

Chocolate paste made from cocoa powder and bananas tastes amazing. The amount of powdered sugar used will depend on the natural sweetness of the banana pulp. The thickness of the treat is adjusted by adding an additional portion of chopped nuts or reducing the amount of milk used.

Ingredients:

milk – 2/3 cup;
bananas – 2 pcs.;
powdered sugar – 2 tbsp. spoons;
cocoa – 6 tbsp. spoon;
hazelnuts – 2.5 cups.

Preparation

Grind the roasted hazelnuts in a blender.
Add bananas, cocoa, powder and beat again until the mixture is smooth.
The finished product can be stored in the refrigerator for no more than a week.

Chocolate spread with vegetable oil - recipe

Chocolate paste with vegetable oil can be prepared in a matter of minutes using a blender. The basis for the delicacy is dark or milk chocolate and hazelnuts fried in a dry frying pan or in the oven, which, if necessary, can be replaced with other nuts available.

Ingredients:

chocolate – 1 bar;
hazelnuts – 1 cup;
vegetable oil – 2-4 tbsp. spoons.

Preparation

Chocolate and hazelnuts broken into slices are placed in a blender, crushed to a paste-like texture, adding vegetable oil in the process.
Once the desired texture is achieved, the paste is transferred to a jar and stored in the cold.

Chocolate spread from condensed milk and cocoa

Prepared with the addition of condensed milk and natural chocolate, it is much tastier than store-bought analogues and, without a doubt, healthier. The delicacy is traditionally prepared with hazelnuts, other nuts are used for filling, or the paste is left completely without any additives.

Ingredients:

condensed milk – 1 can;
flour – 2 teaspoons;
chocolate – 100 g;
cocoa – 2 tbsp. spoons;
butter – 150 g;
nuts – 1 cup.

Preparation

Melt the butter along with the chocolate slices.
Stir in condensed milk, cocoa powder and flour, heat with continuous stirring until boiling.
Add chopped nuts and beat the mixture with a blender.

Chocolate bean paste

Dietary and not as high in calories as the classic version, vegan chocolate spread made from beans is obtained. The ideal choice would be black beans with a nutty flavor, which must be soaked for at least 12 hours, then boiled and chopped using a meat grinder and then a blender.

The person who figured out how to spread everyone's adored chocolate on bread is truly a genius. Moreover, his name has long been known to everyone - Pietro Ferrero. This was not a well-thought-out marketing ploy; the idea of creating a completely new delicacy appeared thanks to melted chocolates. This is how a product appeared that both adults and children adore - chocolate spread, which will become the main character of our article.

Cooking secrets

Today you can buy it in absolutely any, even the smallest store, but few people are satisfied with the quality of the purchased product, because the number of chemical components there is simply off the charts. There are fewer and fewer people willing to eat thickeners, flavor enhancers, preservatives and colorings under the guise of an appetizing delicacy, especially since cooked at home The paste is in no way inferior in taste to the store-bought version. And the most important thing is that you yourself control the quality of the products from which it is made.

There are also secrets that will help make the dessert taste impeccable:

It is better to take country milk or a store-bought version with maximum fat content;
It is advisable not to replace butter with margarine or spread that contains vegetable oils;
Be sure to add a pinch of salt. Our task here is not to add salt, but to add a new flavor to the dish. Salt seems to emphasize the sweetness of the paste and makes the taste of chocolate more intense;
Cook in a steam bath. It will take a little more time than you would have spent cooking over a fire, but all the ingredients will be heated and mixed evenly without burning.

But even the deliciousness you prepare yourself shouldn’t get carried away, because its calorie content is very high - depending on the set of products, it ranges from 360 to 560 kcal per 100 grams.

There are many options for making chocolate spread at home, but we have selected the most popular ones for you. recipes.

Homemade Nutella

The well-known chocolate spread is very easy to make yourself. You don't need any special culinary skills for this, just a little inspiration and the simplest ingredients.

Ingredients:

Sugar - 1 glass;
Milk - 1 glass;
Flour - 1 tablespoon (heaped);
Butter - 70 grams;
Cocoa - 2 tablespoons;
Ground nuts - to taste.

Cooking method:

Sift flour and cocoa through a strainer and mix with sugar.
Boil milk and dissolve butter in it.
Mix the dry ingredients with milk and simmer the mixture over low heat or a water bath for 10 minutes.
Add nuts, pour into a jar and let cool, then put in the refrigerator.

Initially, the paste will not be too thick, but do not worry - it will reach the desired consistency in the refrigerator. It may take from 3 to 6 hours to completely harden.

Chocolate-nut butter

This is a low-calorie dessert option since there is no butter in the recipe. The second significant advantage is that such pasta does not need to be cooked.

Ingredients:

Milk - 1 glass (200 ml);
Vegetable oil - 300 ml;
Cocoa - 3 tablespoons;
Powdered milk - 3 tablespoons;
Powdered sugar - 150 grams;
Vanillin - to taste;
Nuts - 1 cup.

Cooking method:

Peel the nuts, lightly fry and chop.
Heat the milk to 60 degrees, there is no need to bring it to a boil.
Dissolve the powdered sugar in the heated milk, then add the vegetable oil. Beat this mixture with a blender for 7-8 minutes. During this time, the mass should turn white and thicken.
Continuing to beat, add milk powder and cocoa. Bring the mixture to a homogeneous consistency, then turn off the blender.

The last step is to add the chopped nuts and place them in the jars. It will take about 12 hours for the paste to thicken, so it’s better to cook it in the evening so that you can treat yourself to a delicious breakfast in the morning.

Chocolate Peanut Butter

This incredibly tasty and aromatic dessert can be used not only as an addition to toast or cookies, it will be an excellent cream for cakes.

Ingredients:

Cocoa - 0.5 cups;
Peanuts - 2 cups;
Peanut butter - 3 tablespoons;
Powdered sugar - ¾ cup;
Salt - a pinch.

Cooking method:

Peel the peanuts and roast them. To do this, you first need to rinse it thoroughly, shake off excess water using a sieve, then distribute it evenly on a baking sheet and place it in an oven preheated to 200 degrees for about 10 minutes. The pleasant aroma and golden color of the nuts will indicate readiness.
Place the finished nuts into a blender as quickly as possible and grind for about 5-7 minutes.
Add powder, cocoa, salt, 2/3 peanut butter to the chopped nuts and continue whisking until you get a homogeneous consistency.

That's all, actually. We taste the finished product; if desired, you can add a little sugar or salt. If the paste is too thick, you can thin it with the remaining peanut butter. Keep homemade chocolate and nut The paste should be kept in a tightly closed container. The maximum period is 1 week, but as a rule, it is eaten in a matter of hours.

Chocolate spread with eggs

Don’t be confused by such an unusual product for pastas, because its taste will not be felt at all, but the eggs will give the pasta lightness and airiness. It is also worth considering that the shelf life of such a product will be significantly shorter, so it is better to prepare a small portion.

Ingredients:

Sugar - 1.5 cups;
Milk -1 glass;
Egg - 1 piece;
Ground nuts - 1/3 cup;
Cocoa - 1 tablespoon;
Flour - 1 tablespoon (without a slide);
Butter - 1 tablespoon.

Cooking method:

We first remove the eggs and butter from the refrigerator; at the time of cooking, they should reach room temperature.
Beat the egg and sugar in a blender until smooth and thick.
Continuing to beat, gradually add flour into the mixture, followed by cocoa. To prevent lumps from forming, it is better to reduce the whipping speed. Then add chopped nuts to the chocolate mass, and lastly, soft butter. When the mass becomes homogeneous, turn off the blender.
Lastly, add the milk, stirring the mixture with a spoon.
Place the paste on medium heat and bring to a boil, then set the heat to minimum and cook for 10-15 minutes (in a water bath - 20-25 minutes), stirring constantly.

When you are completely satisfied with the thickness of the paste, turn off the heat and pour into tightly sealed containers. Let it cool and put it in the refrigerator. The paste can be consumed already warm, but after cooling its taste will be much richer and brighter.

How to make chocolate spread?

Preparing chocolate spread at home is not as difficult as it might seem at first. The secrets and subtleties of technology will help you execute any recipe efficiently and effectively.

Making chocolate paste at home requires, first and foremost, the presence of basic ingredients that determine the taste of the sweet. Depending on the recipe, you may need chocolate, cocoa, butter, sugar, and nuts to create a dessert. Flour or starch is added for thickness, and vanilla and other spices are added for flavor.
When adding nuts to the composition, they are first dried and lightly browned in a dry frying pan or on a baking sheet in the oven.
After the heat treatment is completed, the slightly cooled paste with the addition of nuts is processed in a blender. You can simply beat the delicacy without nut filling with a mixer.

How to make chocolate spread from chocolate?

Ingredients:

dark chocolate - 75 g;
flour - 2 teaspoons;
condensed milk - 1 can;
cocoa - 2 tbsp. spoons;
butter - 150 g;
walnuts and peanuts - 0.5 cups each.

Preparation

Melt the butter in a thick-bottomed saucepan.
Add the broken chocolate and stir until the slices dissolve.
Stir condensed milk into the mixture, and then flour and cocoa until the lumps dissolve.
Heat the mixture with continuous stirring until it boils and thickens.
Finally, the chocolate paste is supplemented with chopped nuts, whipped again with a blender and cooled.

Nutella chocolate spread at home

Nutella chocolate spread, beloved by many, can be easily prepared at home. Compared to a purchased product, the resulting homemade delicacy does not contain harmful impurities, preservatives or other dubious additives. In the original recipe, the nut filling is hazelnuts, but if you don’t have it, you can use other nuts.

Ingredients:

milk - 4 glasses;
sugar - 4 cups;
flour - 4 tbsp. spoons;
hazelnuts - 4 tbsp. spoons;
cocoa - 6 tbsp. spoon;
butter - 250 g;
salt - 0.5 teaspoons.

Preparation

Mix the dry ingredients in a saucepan: sugar, flour, cocoa and salt.
Pour in milk in portions, stirring with a whisk, add butter.
Place the container on the stove and cook with continuous stirring for 15-20 minutes, after which add the nuts chopped in a blender.
Finally, the natural chocolate paste is boiled to the desired thickness and crushed as needed with a blender.

Homemade chocolate-nut butter

Ingredients:

milk - 500 ml;
sugar - 200 g;
egg - 1 pc.;
flour - 2 tbsp. spoons;
nuts - 200 g;
cocoa - 6 tbsp. spoon;
butter - 70 g;
vanilla - to taste.

Preparation

Combine dry ingredients: sugar, flour, cocoa and vanilla.
Break an egg into the mixture, grind thoroughly, adding a couple of tablespoons of milk.
Pour in the rest of the milk, stir, and place the container on the stove.
Grind the nuts, put them in the base of the delicacy, mix the mass, and heat it to a boil.
After the chocolate-nut butter thickens, add butter and vanilla and after a minute remove from heat.

Chocolate milk paste - recipe

Ingredients:

milk - 370 ml;
sugar - 200 g;
flour - 0.5 cups;
vanillin or vanilla stick - to taste;
cocoa - 2 tbsp. spoons;
butter - 30 g.

Preparation

Mix flour with cocoa and sugar, adding vanilla to taste.
Add milk little by little, stirring the mixture with a whisk each time, and ensure that all lumps are dissolved.
Place the vessel on the stove and heat with continuous stirring until the delicacy thickens.

How to make chocolate paste from cocoa?

Ingredients:

milk - 500 ml;
sugar - 250 g;
flour - 3 tbsp. spoons;
cocoa - 6 tbsp. spoon;
butter - 200 g;
vanilla - to taste.

Preparation

Mix sugar with cocoa and flour, adding vanillin.
Melt the butter in the milk over moderate heat, then add the dry ingredients, stirring the substance vigorously with a whisk.
After the chocolate paste boils and thickens, transfer it to a jar and store it in the cold.

Chocolate spread without cooking

Ingredients:

cold boiled milk - 150 ml;
powdered sugar - 4 tbsp. spoons;
vanilla sugar - 1 sachet;
powdered milk - 4 tbsp. spoons;
cocoa - 4 tbsp. spoons;
odorless vegetable oil - 350 ml.

Preparation

Beat the milk with the addition of powdered sugar and vanilla sugar using a blender.
Add dry milk and beat again.
Pour in vegetable oil in a thin stream, continuing to whisk until the mixture thickens.
Place 4 tablespoons of the resulting cream in a separate bowl, and add cocoa to the rest and process a little more with a blender.
Place white and chocolate paste into a jar, alternating layers.

Chocolate spread with milk powder - recipe

Ingredients:

powdered milk - 200 g;
granulated sugar - 250 g;
water - 75 ml;
cocoa - 5-6 tbsp. spoon;
butter - 70 g;
vanilla - to taste.

Preparation

A syrup is made from water and sugar, in which butter is dissolved.
Sift milk powder, cocoa into a common bowl, add vanilla.
Pour hot syrup into the dry mixture, stir and beat everything with a mixer until smooth and fluffy.

White chocolate spread

Ingredients:

white chocolate and butter - 200 g;
condensed milk - 400 g;
coconut shavings or nuts - to taste.

Preparation

Melt the butter and white chocolate slices in a water bath, stirring.
Add condensed milk, mix the ingredients thoroughly with a mixer or whisk.
Add coconut shavings or nuts, mix again, and place in the cold.
After 3-4 hours, the chocolate white paste will be ready for use.

Chocolate banana spread

Ingredients:

milk - 2/3 cup;
bananas - 2 pcs.;
powdered sugar - 2 tbsp. spoons;
cocoa - 6 tbsp. spoon;
hazelnuts - 2.5 cups.

Preparation

Grind the roasted hazelnuts in a blender.
Add bananas, cocoa, powder and beat again until the mixture is smooth.
Ready-made chocolate banana spread can be stored in the refrigerator for no more than a week.

Chocolate spread with vegetable oil - recipe

Ingredients:

chocolate - 1 bar;
hazelnuts - 1 cup;
vegetable oil - 2-4 tbsp. spoons.

Preparation

Chocolate and hazelnuts broken into slices are placed in a blender, crushed to a paste-like texture, adding vegetable oil in the process.
Once the desired texture is achieved, the paste is transferred to a jar and stored in the cold.

Chocolate spread from condensed milk and cocoa

Prepared chocolate paste from cocoa with the addition of condensed milk and natural chocolate is much tastier than store-bought analogues and, without a doubt, healthier. The delicacy is traditionally prepared with hazelnuts, other nuts are used for filling, or the paste is left completely without any additives.

Ingredients:

condensed milk - 1 can;
flour - 2 teaspoons;
chocolate - 100 g;
cocoa - 2 tbsp. spoons;
butter - 150 g;
nuts - 1 cup.

Preparation

Melt the butter along with the chocolate slices.
Stir in condensed milk, cocoa powder and flour, heat with continuous stirring until boiling.
Add chopped nuts and beat the mixture with a blender.

Chocolate bean paste

Ingredients:

boiled beans - 200 g;
honey - 3-4 tbsp. spoons;
nuts - 80 g;
cocoa - 4 tbsp. spoons;
coconut oil - 2 tbsp. spoons.

Preparation

Boiled beans and fried nuts are twisted through a meat grinder and transferred to a blender.
Add cocoa, honey, coconut oil and beat the mass until it has a homogeneous texture.
Ready-made chocolate bean spread keeps well in the refrigerator for up to a month.

A sweet soft mass of chocolate and nuts is one of the most favorite treats not only for children, but also for adults. But the cost, even of a small jar, noticeably bites the pocket. And the benefits of such desserts (which include, among other things, preservatives and cheap palm oil) are very doubtful. But why deprive a child of joy? After all, it is quite possible to make chocolate spread at home.

Preparing a thick sweet with chocolate flavor does not require any culinary skills. However, there are some tricks here too, thanks to which the chocolate cocoa paste will turn out tender, aromatic and indistinguishable from the store-bought one:

Before you make chocolate spread with cocoa powder, think about what you will use as a filling: walnuts, peanuts, sesame seeds, regular sunflower seeds? The most popular is pasta made with the addition of peanuts. For example, this is the recipe used by Ferrero Rocher, which produces the famous Nutella.
Take milk with the maximum percentage of fat content. The most delicious dessert is made from homemade milk.
Before you start cooking, rinse the nuts from the husks and dry them thoroughly. It is better to grind them using a blender or coffee grinder. Although this is an optional rule - rather, the features of the classic recipe. If you like the feel of small pieces of peanuts on your teeth, you can use a regular mixer.
Use only dry dishes to mix cocoa with sugar, otherwise the sticky mass will smear on the walls and curl into lumps during cooking.
Chocolate spread at home does not require virtually any equipment, except for a small heat-resistant container and a spatula for mixing. But if possible, it is still better to cook this product in a water bath to avoid burning the chocolate.
Depending on the nuances of the recipe, the cocoa treat can be fatty or dietary, sweet or have a bitter aftertaste. In short, everyone will find an option to their liking!

DIY chocolate mass

There are a whole lot of ways to prepare a soft treat from cocoa. Despite the simplicity of each of them, some are quite time-consuming. But the simplest recipe for chocolate paste takes no more than 20 minutes.

To prepare it you will need:

a glass of milk;
10 tbsp. spoons of cocoa powder;
the same amount of sugar (if desired, the paste can be made more or less sweet);
2 teaspoons flour;
70–80 g butter;
a little vanillin or vanilla sugar for flavor;
as well as half a cup or more of ground nuts, sesame seeds and other toppings to taste.

Mix sugar and cocoa in a small saucepan, add vanillin and pour in 2 tbsp. spoons of milk. Now the mixture must be thoroughly stirred until smooth. Only after this can you pour out the rest of the milk. Place the pan on the fire and wait until the mixture begins to boil, add butter to it.
Next, a lot of attention and patience is required. The butter in homemade pasta should boil, but not cook. Otherwise, the finished product will remain semi-liquid after cooling.
Remove the pan from the stove and add flour to the chocolate mixture in small doses, stirring thoroughly. Then bring to a boil again and add the nuts. Homemade treat is ready! All that remains is to pour it into pre-prepared jars and leave to cool.

Making Nutella with your own hands

For fans of the popular sweet from Ferrero Rocher, you can prepare an impromptu Nutella. It is in no way inferior in taste to store-bought, but its benefits are much higher. After all, you yourself can control both the cooking process and the quality of the necessary ingredients.

According to the recipe, this paste includes:

Milk - 250 ml;
Cocoa powder – 3 tbsp. spoons;
Butter – 125 g;
Flour – 1.5 teaspoons;
sugar – 5 tbsp. spoon;
and, of course, grated nuts in a quantity convenient for you.

To begin, leave the butter in a warm place until it melts a little. Cut it into pieces and place in a saucepan; pour all the milk there. While it is boiling, start preparing the mixture: stir sugar and flour into dry cocoa powder. You can add a small pinch of salt there to highlight the sweet taste of the dessert.
As soon as the milk has boiled, pour this mixture into it and, stirring continuously, bring to a boil over low heat. Add nuts to hot cocoa. Remember that homemade Nutella requires patience. You need to cook it until it thickens to the desired consistency.

Dietary nut butter

For those who are concerned about their own weight, there are less nutritious recipes. For example, you can make a paste from cocoa and nuts without using butter at all. Thanks to this, the calorie content of the product will be even lower than in regular dark chocolate.

You will need the following ingredients:

200 ml milk;
6 teaspoons of cocoa and the same amount of milk powder;
300 ml odorless olive or sunflower oil;
150 g of powdered sugar (if you don’t have it, you can use regular sugar);
1 cup peanuts or walnuts;
And a pinch of vanillin.

Roast and chop the nuts. Heat the milk without bringing it to a boil; Dissolve sugar in it and pour in vegetable oil. Take a blender and blend the mixture for 5-8 minutes. If everything was done correctly, the mass will acquire a white color and a thick consistency. After this, you need to add cocoa, milk powder and nuts mixed with vanillin. And, of course, mix until a homogeneous viscous paste is formed.
Homemade chocolate cream is almost ready. All that remains is to put it in jars and put it in the refrigerator to infuse. After 10 – 12 hours it will thicken enough for consumption.

A thick paste of cocoa and milk can not only be spread on bread, but also used to make chocolates, filled cupcakes, pour it over cakes and pies... In a word, the ways to use this sweet delicacy depend only on your imagination!

In contact with

A dessert based on chocolate and butter, often with the addition of nuts, is nothing more than chocolate spread, beloved by many. Children simply adore this delicacy, and adults are also not averse to treating themselves to a wonderful dessert.

You can buy ready-made chocolate spread in almost any store. However, such pleasure cannot be called cheap, especially considering the scanty amount of delicacy in the jar. Another obvious disadvantage of a store-bought product is the huge amount of preservatives it contains. However, there is a way out of this difficult situation - it turns out that you can prepare the same chocolate spread at home yourself.

Homemade chocolate spread with nuts

The undoubted advantage of homemade chocolate spread is that it will be prepared only from natural ingredients. Also, if you follow the recipe, you will get much more of it than in a small store-bought jar.

Cooking does not take much time and does not require special skills.

First of all, you need to thoroughly mix sugar (2 tbsp.), cocoa (3 tbsp.) and flour (2 tbsp.)
Milk (2 tbsp) is gradually poured into the resulting mixture. This mass must be thoroughly stirred with a whisk or blender until completely homogeneous. Then you need to put the pan with the contents on low heat and bring to a boil with constant stirring.
Nuts (1 tbsp.) You can take the ones you like best. This could be peanuts, walnuts, almonds or hazelnuts. The only condition is that they should not be raw. Before adding them to the mass, they need to be lightly fried and chopped.
Butter (100 g) can be added to the pan, cut into small cubes - it will dissolve perfectly in the hot substance.
Then you need to add nuts to the main mass and cook a little more, and then remove from the heat, pour into a convenient container, and put in the refrigerator.

This paste can be used for spreading on bread or a loaf, eaten with fruits or berries, and also for decorating cakes, muffins or pies.

It’s quite easy to prepare it at home:

Pour half a liter of cold milk into a small saucepan.
Then add a pack (250 g) of butter to cold milk and put it on low heat.
Separately, you need to mix granulated sugar (1 tbsp), flour (3 tbsp) and cocoa powder (5 tbsp) - all components are mixed. You need to make sure that there are no lumps left.
After the butter has completely dissolved in the milk, you need to add the dry mixture to the pan. Here you will need even more thorough kneading with a whisk - there should be no lumps. Then all this can be brought to a boil with constant stirring.
The paste can be considered ready, all that remains is to pour it into a suitable container and cool well.

Chocolate milk paste: recipe with milk

Chocolate spread, especially with the addition of good homemade milk, turns out incredibly tender, with a wonderful creamy taste.

Natural fat milk is considered the main component of this recipe.

Half a liter of milk should be poured into a saucepan and cubes of cow butter (200 g) should be added to it. The contents must be heated until the oil is completely dissolved and then boils.
In a separate bowl you will need to mix sugar (2 tbsp), flour (6 tbsp) and good cocoa powder (4 tbsp)
Carefully add the dry ingredients into the boiling milk and make sure that not a single lump remains.
After mixing, you need to cook the mixture a little more until a characteristic thickness appears.
The finished product can be removed from the heat, poured into suitable containers and placed in the refrigerator for final thickening.

The yield of the finished product from the given components is approximately 1 kg.

Chocolate spread with bananas recipe

This delicious dessert is a unique mixture of banana jam and chocolate cream.

It can be served as a separate delicacy, or used for spreading on toast, layering cakes and filling muffins.

The initial stage is making banana jam. To do this, bananas (3 pcs.) should be peeled and pureed using a blender. After this, you need to place the puree in a saucepan and pour over orange juice (50 g) - it is advisable to use freshly squeezed juice.
Add sugar (3 tbsp) and chocolate (100 g), broken into pieces, into the total mass. Moreover, you can take any chocolate: bitter or milk.
The pan with the ingredients is placed on the fire and, stirring, brought to a boil and the chocolate is completely dissolved. The procedure takes approximately 5 minutes.
After boiling, the pan can be removed from the heat and, after pouring the mixture into small glass jars, place in the refrigerator. There it can be stored for about two weeks.

Raspberry chocolate spread recipe

Homemade chocolate spread with raspberries is a great dessert that both children and adults will love.

Fresh juicy raspberries (150 g) must be thoroughly crushed in a blender until puree is formed.
The highest fat content cream (30%) should be poured into a saucepan and brought to a boil over low heat.
Dark chocolate (about 125 g) should be broken into small pieces and added to the cream. Let it dissolve completely and then stir.
After this, you can add raspberries and mix all the ingredients with a whisk again.

This pasta will be equally good either chilled or warm.

Quick chocolate spread

Modern housewives, despite the catastrophic lack of time, still constantly want to pamper their household with something tasty and amazing. And it is advisable that the preparation of this miracle does not take too much time.

A recipe for quick chocolate spread can be a real lifesaver in this case.

In a fairly large saucepan, you need to mix sugar (1 tbsp), flour (half a glass), cocoa powder (2 tbsp), vanillin (1 sachet).
Cold milk is added to the dry mixture in small portions. Moreover, after each added portion, it is necessary to mix the entire mass. The final mixing must be especially thorough - the mixture must be completely homogeneous.
The pan with all the ingredients must be placed on low heat, without stopping stirring.
Add butter (1 tbsp) to the heating mass.
After dissolving the oil, you need to simmer for some more time on the fire, not allowing the product to boil - this is very important.
The appearance of bubbles on the surface of the paste means it is completely ready.

Then you should remove the pan from the heat, pour it into some convenient container and let it cool completely.

Pasta with condensed milk has an extraordinary taste and excellent consistency.

To get it exactly like this, you need to adhere to the following recipe:

Half a glass of your favorite nuts (peanuts, walnuts or hazelnuts) must be fried over high heat and then crushed using a blender.
Butter (150 g) must be completely dissolved in an aluminum bowl over low heat.
A bar of dark dark chocolate must be broken into small pieces, added to hot oil and completely dissolved in it without removing from the heat.
Condensed milk (1 b.) must be poured into the butter-nut mixture and mixed thoroughly with it.
Add 2 tablespoons of cocoa and flour very carefully and mix well. This may not be easy, but there shouldn't be any lumps left.
It is very important to maintain very low heat during subsequent mixing of all components. After the mixture boils, you can remove the dishes from the stove.
After the substance has partially cooled, you can add nuts. After this, you need to mix everything thoroughly again so that the nuts do not gather in a lump in one place, pour into a suitable container and put in the cold to cool completely and thicken.

Over low heat, in a suitable small aluminum bowl, melt a bar of white chocolate (200 g) and the same amount of cow butter.
Add 25 g finely chopped almonds.
Pour a can of condensed milk into the resulting mixture, mix all the ingredients thoroughly and leave the pan over low heat.
After about two minutes, remove from heat and let cool well.

White chocolate paste is very good on its own, but if it is used together with dark paste, for example, to decorate cakes and pastries, it will look very elegant and original.

Boil the beans until soft. You will need 200 g of already boiled beans. Black beans are best suited for this recipe - they have a characteristic nutty flavor. After cooking, it must be passed through a meat grinder.
Peanuts (80 g) need to be fried and chopped, also turning through a meat grinder.
Combine the nuts and beans in the bowl of a food processor and blend on high speed.
Add cocoa powder (4 tbsp) to the resulting mixture (2 tbsp).
After this, carefully add 3-4 tbsp. l. liquid honey and mix as well.
If you are not satisfied with the resulting consistency (too thick), you can also add honey. As a last resort, if there is already a lot of sweetness, and the thickness is excessive, then it is permissible to add a little milk until the desired consistency is obtained.

This chocolate spread has minor inclusions of nuts and beans, so it cannot be called completely homogeneous. However, the taste does not suffer at all from this.

Pour a small amount of cold milk (80 g) into a blender glass.
Add a little powdered sugar (40 g), a bag of vanillin and vegetable oil (120 ml).
Use a blender to thoroughly beat the mixture until the required thickness is obtained. If the milk is cold, as indicated in the recipe, then this is not difficult to do - the mixture begins to thicken almost immediately.
1.5 tbsp is poured into the whipped mass. l. cocoa powder and milk powder.
If you wish, you can add nuts, such as peanuts. In this case, they must also be crushed, but separately and added to the resulting chocolate paste at the very end.
After cooking is complete, transfer the mixture into jars and cool well.

Conclusion

Chocolate spread is a favorite treat for children and adults. It can be prepared at home quickly and easily. Follow all proportions exactly, experiment with the type of cocoa and nuts and enjoy the extraordinary taste.