Homemade chocolate spread is a natural delicious breakfast or dessert for those with a sweet tooth and chocolate lovers, which is easy to make if you have the right products. Sweetness can be served with tea with toast, fresh bread or crackers, and can also be used as a filling for homemade cakes.

How to make chocolate paste?

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

1. Making chocolate paste at home requires, in turn, the presence of basic components that determine the taste of sweetness. Depending on the recipe, you may need chocolate, cocoa, butter, sugar, nuts to create a dessert. For density, flour or starch is added, and for flavor, vanilla and other spices.
2. When nuts are added to the composition, they are pre-dried and lightly browned in a dry frying pan or on a baking sheet in the oven.
3. After the heat treatment is completed, the slightly cooled pasta with the addition of nuts is processed with a blender. A delicacy without a nut filler can simply be beaten with a mixer.

How to make chocolate paste from chocolate?

DIY chocolate spread from ready-made chocolate is one of the easiest and fastest ways to get your favorite homemade treat. The recipe presented below will help to cope with the task in the best possible way, it will not take much time and effort. Nuts can be taken of one type or completely dispensed with filler.

Ingredients:

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

Cooking

1. In a saucepan with a thick bottom, melt the butter.
2. Add broken chocolate, stir until the pieces dissolve.
3. Mix the condensed milk into the mixture, and then the flour with cocoa until the lumps dissolve.
4. Heat the mass with continuous stirring until boiling and thickening.
5. At the end, the chocolate paste made from chocolate is supplemented with chopped nuts, whipped again with a blender and cooled.

Chocolate paste "Nutella" at home

Nutella chocolate paste, beloved by many, is simply prepared at home. Compared to a purchased product, the resulting homemade delicacy does not contain harmful impurities, preservatives and other dubious additives. In the original recipe, the nut filler is hazelnuts, but other nuts can be used for lack of availability.

Ingredients:

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

Cooking

1. Mix dry ingredients in a saucepan: sugar, flour, cocoa and salt.
2. Pour milk in portions, stirring with a whisk, add oil.
3. Place the container on the stove and cook with continuous stirring for 15-20 minutes, after which the chopped nuts in a blender are added.
4. At the end, natural chocolate paste is boiled down to the desired density and crushed as needed with a blender.

Chocolate hazelnut butter at home

Another version of the tasty pasta, presented below, will be received with special reverence by lovers of nuts, the number of which prevails in this recipe. You can use hazelnuts, walnuts, pine nuts, peanuts or a mixture of several types. The product must be browned slightly to the aroma, after which it is crushed.

Ingredients:

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

Cooking

1. Combine dry ingredients: sugar, flour, cocoa and vanilla.
2. Break the egg into the mixture, rub it thoroughly, while adding a couple of tablespoons of milk.
3. Pour the rest of the milk, stir, place the container on the stove.
4. Grind the nuts, lay out the treats in the base, mix the mass, heat to a boil.
5. After the chocolate-nut paste thickens, add butter, vanilla and remove from heat after a minute.

Chocolate milk paste - recipe

Chocolate and milk paste, even without nuts and in a concise composition, manages to be excellent in taste and incredibly tender. A particularly rich taste of sweetness can be obtained when using homemade milk, flavoring it with vanilla or natural vanilla sticks while boiling, boiling 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.

Cooking

1. Mix flour with cocoa and sugar, adding vanilla to taste.
2. Add a little milk, each time stirring the mass with a whisk, and achieve the dissolution of all lumps.
3. Place the bowl 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 elementarily 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 recipes for sweet pastries, served with pancakes, pancakes. The key to success is the use of only high-quality and natural ingredients from a trusted manufacturer.

Ingredients:

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

Cooking

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

Chocolate paste without cooking

Chocolate paste at home - a recipe that can be performed without heat treatment. The delicacy is made with and without nuts, filling the mass with the desired flavors in the form of vanilla, cinnamon, lemon zest and other additives. For the uniformity of the dessert, powdered sugar is used or granulated sugar is pre-ground in a coffee grinder.

Ingredients:

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

Cooking

1. Milk with the addition of powdered sugar and vanilla sugar is whipped with a blender.
2. Add dry milk and whisk again.
3. Pour in vegetable oil in a thin stream, continuing to beat the mass until thickened.
4. Set aside 4 tablespoons of the resulting cream in a separate bowl, and add cocoa to the rest and process a little more with a blender.
5. The white and chocolate paste is transferred to the jar, alternating layers.

Chocolate spread with powdered milk - recipe

Chocolate paste with powdered milk will turn out to be very worthy in taste. The concentration of chocolate flavor can be adjusted by varying the amount of cocoa powder, and sweetness by changing the portion of granulated sugar used. Nuts crushed into small crumbs or powder will not be superfluous in the composition.

Ingredients:

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

Cooking

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

White chocolate paste

Chocolate paste, the recipe of which will be presented below, is made from white chocolate, it turns out surprisingly tender and soft. The composition of the goodies is supplemented with vanilla, additionally chopped nuts or coconut flakes, each time getting a new result that will be appropriate for self-serving, complementing desserts or baking.

Ingredients:

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

Cooking

1. Melt the butter and slices of white chocolate in a water bath, stirring occasionally.
2. Condensed milk is added, the ingredients are thoroughly mixed with a mixer or whisk.
3. Add coconut shavings or nuts, mix again, place in the cold.
4. After 3-4 hours, the chocolate white paste will be ready to use.

Chocolate Banana Paste

Chocolate paste made from cocoa powder and bananas is amazing in taste. The amount of powdered sugar used will depend on the natural sweetness of the banana pulp. The thickness of the treat can be adjusted by adding more chopped nuts or by reducing the amount of milk used.

Ingredients:

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

Cooking

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

Chocolate spread with vegetable oil - recipe

Chocolate spread with vegetable oil in the presence of a blender is prepared in minutes. Dark or milk chocolate and hazelnuts fried in a dry frying pan or in the oven are used as the basis for obtaining delicacies, which, if necessary, can be replaced with other nuts that are available.

Ingredients:

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

Cooking

1. The chocolate and hazelnuts, broken into slices, are placed in a blender, crushed to a paste-like texture, adding vegetable oil in the process.
2. Upon reaching the desired texture of the paste, transfer it to a jar and store it in the cold.

Chocolate paste from condensed milk and cocoa

Cooked chocolate paste from cocoa with the addition of condensed milk and natural chocolate is an order of magnitude tastier than purchased counterparts and no doubt more useful than those. The delicacy is traditionally prepared with hazelnuts, other nuts are used for filling, or the pasta is completely left without any additives.

Ingredients:

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

Cooking

1. Melt the butter along with the chocolate chips.
2. Mix in condensed milk, cocoa powder and flour, heat with continuous stirring until boiling.
3. Pour chopped nuts, beat the mass with a blender.

Bean Chocolate Paste

Dietary and not as high in calories as the classic version, this is a vegan chocolate spread made from beans. 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.

Ingredients:

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

Cooking

1. Boiled beans, roasted nuts are twisted through a meat grinder, transferred to a blender.
2. Add cocoa, honey, coconut oil and break the mass to a homogeneous texture.
3. Ready-made chocolate bean paste is perfectly stored in the refrigerator for up to a month.

Chocolate paste is one of the favorite treats of children and adults. The classic recipe for making chocolate paste at home involves the use of ingredients such as chocolate, butter, nuts. The appearance of the sweet product is glossy, and the taste is sweet and delicate.

In addition to the traditional recipe, there are several analogues using chocolates and cocoa powder. In addition to nuts, dried fruits and other fillers are added. Step-by-step recommendations will help you prepare a delicious treat at home.

This option is prepared very quickly, and the taste is simply extraordinary. Finely chopped and toasted hazelnuts can be added if desired.

Ingredients:

• Butter - 300 gr.;
• Cocoa powder - 9 tablespoons;
• Milk - 750 gr.;
• Wheat flour - 9 tablespoons;
• Sugar - 9 tablespoons;
• Chocolate black - 150 gr.

Step-by-step instruction:

1. Take all the dry ingredients (flour, cocoa, sugar) and mix them.
2. Bring milk to a boil and remove from heat. After that, the dry mixture should be introduced in parts. To avoid the formation of lumps, you should constantly mix.
3. After that, put on low heat and cook until thickened.
4. Remove the thickened mixture from the stove and add chocolate to it. To make it melt faster, first break it into pieces. Mix everything until smooth.
5. Add softened butter and mix thoroughly.
6. Cool the resulting mass, and beat in a mixer. She will become airy.

To store, transfer the finished pasta to a suitable container with a lid and leave in the refrigerator.

Making chocolate paste at home is very fast. And for its preparation, the most ordinary products are required. But they are all natural, unlike the purchased product.

Products and their quantity:

• Milk - 2 tbsp.;
• Sugar - 2 tbsp.;
• Walnuts, passed through a coffee grinder - 2 tablespoons;
• Flour - 2 tablespoons;
• Cocoa powder - 3 tablespoons;
• Butter - 100 gr.;
• Salt.

Cooking:

1. Mix cocoa with sugar. Then add flour there and also mix everything.
2. Pour milk into the dry mixture and mix everything. Put on fire and, stirring with a whisk, bring to a boil.
3. Once the mixture has boiled, add chopped walnuts, salt and oil. Bring to readiness. The paste should become smooth and thick.

Transfer the finished product to a jar and store in the refrigerator.

The recipe for this dish does not contain preservatives and dyes. It contains only natural ingredients. To make the sweetness thicker faster, instead of milk, it is better to use cream with a fat content of up to 33%. Such pasta will be appreciated by the sweet tooth.

As ingredients you need to take:

• 2.5 st. powdered sugar;
• 3.5 st. l. cocoa powder;
• 3 art. l. flour (wheat or corn);
• 180 gr. sweet butter;
• 850-900 ml. cream.

Cooking instructions:

1. All dry ingredients should be mixed in a saucepan with a thick bottom. To make the mixture homogeneous, sift the flour, cocoa powder and powder through a sieve.
2. Pour the chilled cream into the mixture. Mix everything thoroughly so that no lumps form.
3. Perform heating on low heat. Stirring with a spoon, reach to the very bottom so that the mixture does not burn. The mass should be removed from the stove immediately after thickening. Keep stirring so that the pasta cools faster.
4. In a slightly cooled mass, add the oil and beat until smooth.

To make the product more fragrant, use additives in the form of powdered vanillin. You can use vanilla seeds from the pod. Many people like to add liquor. During the brewing process, all alcohol evaporates and a bouquet of delicate aromas remains.

The recipe for chocolate paste without cooking is popular. Just to make the sugar dissolve faster, heat the milk and butter separately.

What you need for the recipe:

• 120 ml. sunflower oil;
• 80 ml. milk;
• 2-3 tbsp. l. powdered sugar;
• 3-4 tsp cocoa powder;
• 1 tsp vanilla sugar;
• 1.5-2 tbsp. l. dry milk;
• A handful of hazelnuts.

Step by step preparation:

1. To correctly calculate the amount of ingredients, use a measuring cup.
2. Mix sugar and powder. Add warmed butter and milk to them. Beat this mixture with a mixer on the first power.
3. Add dry milk and beat until smooth.
4. Grind hazelnuts in a meat grinder or coffee grinder. Pour them into the resulting mixture and beat for about one more minute.

Ready pasta is stored in a cold place. Instead of hazelnuts, you can add any other nuts. They give the product thickness.

Since there is no flour in the recipe, nut crumbs will add density to the finished paste. To prepare one serving, you need a little more than 300 gr. You can use hazelnuts, almonds, pecans, walnuts.

What to take:

• 2-3 tbsp. l. cocoa powder;
• 2-3 tablespoons maple syrup;
• 350 gr. nuts;
• Salt on the tip of a knife;
• So much vanilla.

How is the preparation:

1. First prepare the nuts. They should be fried until a dark skin is formed, which will lag well. After the nuts have cooled, choose the white ones, without the peel. Grind them to a homogeneous mass.
2. Stir in cocoa powder and maple syrup. Add vanilla and salt. Mix everything thoroughly in a blender.

The finished pasta is smooth and tender, it tastes like Nutella.

According to the traditional recipe, chocolate paste contains natural milk. If whole milk is not available, a dry substitute can be used.

What is included:

• 120 gr. bitter or milk chocolate;
• 200 gr. dry milk;
• 100 ml. water;
• 150 gr. granulated sugar;
• 100-150 gr. roasted nuts.

How to cook pasta:

1. Brew milk powder with hot, boiled water. Mix thoroughly and leave covered until completely swollen.
2. Grind the nuts to the consistency of gruel with a blender or coffee grinder.
3. Add granulated sugar to the steamed dry milk. Mix thoroughly. Add grated chocolate to the same mixture. Stir and add nut flour.

Put the finished mass on the stove and bring to a density. To prevent the pasta from sticking to the bottom of the pan, heat it in a steam bath. Mix thoroughly.

What you need to know to prepare

Various recipes call for the use of cream, water or milk. Depending on which product is used, the calorie content of the sweet product changes.

1. If you like a slightly salty taste, add a small spoonful of finely ground salt during cooking.
2. Nuts should be carefully prepared. They are fried, ground into small crumbs using kitchen devices: a blender or coffee grinder.
3. To make the product sweet enough, the recipe contains sugar. It is unacceptable to use honey, as the paste turns out to be lumpy.

A vegan version of chocolate spread is made using legumes. The most suitable beans, which are boiled until soft. They are ground through a sieve and mixed with honey and cocoa. For taste, add a little sesame or coconut oil.

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Making chocolate spread at home is easy and simple. Homemade chocolate paste is devoid of preservatives, thickeners, any E-shek and other unnatural impurities.
Sandwiches are made from chocolate paste, it is served with pancakes and pancakes. Desserts and homemade sweets are made from chocolate paste, sweet rolls and cakes are smeared with it. In some recipes, chocolate paste is used in the preparation of pastries - muffins, muffins, cookies, bagels, gingerbread.

TIME: 30 min.

Easy

Servings: 6

Ingredients

• Sugar - 10 tbsp. l.
• Milk - 500 g
• Drain. oil - 1 pack
• Cocoa - 5 tbsp. l.
• Flour - 3 tbsp. l.

Cooking

This pasta is quick and easy to make and the whole family will love it.
So, cooking is not difficult at all. We pour milk into a saucepan.
Cut the melted butter into medium pieces and send it to the pan with cold milk.


We put on a fairly small fire.
In a bowl, mix sugar, flour and cocoa thoroughly until smooth, breaking up lumps.

When our butter is completely melted in milk, add a mixture of dry ingredients. Now it's time to stir vigorously with a whisk. Stir constantly and thoroughly with a whisk until it boils.

Chocolate paste is ready, pour into jars. We store, unless of course eat immediately, in the refrigerator.
You can serve this pasta with fresh bread or a long loaf, with your favorite berries and fruits, or just like that. It is often used to decorate muffins (cupcakes) or pies. My family loves it very much with ice cream. Delicious pasta both hot and cold.
My kids love these chocolate burgers.

Both adults and children love chocolate paste. The famous Pietro Ferrero invented and popularized this thick dessert when he noticed the amazing taste of melted chocolates with nuts, spreading them on bread. Such a delicacy can not only be spread on pastries, but also added to cakes, ice cream and other sweet dishes.

Plain peanut butter

There are many recipes for chocolate paste at home. You can use one of the easiest ways to prepare it. For this, the following ingredients are taken:

• 0.5 l of homemade or purchased (but high-quality) milk;
• half a kilogram of granulated sugar;
• 0.25 kg of nuts;
• 100 grams of plums. oils;
• 3-4 tablespoons of Golden Label powder;
• 2 tbsp. l. ordinary flour.

Nuts must be dried in advance, cleaned and chopped with a blender. All components (except oil and nuts) must be thoroughly mixed with each other and put in a metal vessel on a small fire. When the mixture boils, you can add oil and nuts to it. You need to boil the mass for 15-17 minutes.

You can eat pasta after it has completely cooled down. The delicacy is perfect for morning breakfasts or making cakes.

Cooking Nutella

Especially fastidious sweet tooth can try to prepare a mixture that tastes identical to the purchased Nutella. Making chocolate paste is extremely easy. To do this, you need to take the following components:

• a glass of fresh milk;
• a glass of granulated sugar;
• 100 g of peanuts or nuts;
• 100 gram piece of butter;
• 2 tbsp. l. cocoa powder;
• 1.5 tablespoons (table) flour.

Any device is suitable for grinding nuts, it can be done faster and easier with an electric blender. The remaining components must be thoroughly mixed with each other. First, the milk must be boiled, and then add the resulting composition to it. Then the mixture should be stirred until boiling again, then add oil to it.

When the solution acquires a homogeneous consistency, you can pour the nuts without stopping stirring. So, the components will be evenly distributed over the entire thickness of the future paste. Cooked pasta should be placed in a 500-gram container, cooled and covered with a lid. Keep the treat in the refrigerator compartment on the middle shelf, and the recipe for this cocoa chocolate spread in a safe place.

Chocolate and peanut composition

Another chocolate spread recipe involves the use of chicken eggs. They are required to create a special consistency of the mixture. The components of the paste will be as follows:

• 2 glasses of quality milk;
• 2−2.5 st. Sahara;
• Art. peanuts
• 2 chicken eggs;
• 3-3.5 Art. spoons of fine cocoa;
• 4 tbsp. spoons of flour;
• 3-4 tsp oils.

To begin with, peanuts must be thoroughly roasted in an oven or in a skillet. To make things easier, you can purchase ready-made roasted and shelled peanuts.

Nut kernels need to be crushed with a blender, a rolling pin in a mortar or a coffee grinder. Eggs must first be warmed up after the refrigerator. They should be around room temperature. Then they must be foamed with a mixer and supplemented with flour, continuing to mix. After that, a piece of butter, nuts and milk should be placed in the mixture. The future dessert must be put on a slow fire. Cook chocolate paste for half an hour, stirring constantly.

Milk treat

To make a very delicate dessert, the paste should be prepared from cocoa and full-fat milk. . To prepare the dry part, you need to take:

The liquid part is prepared from 200 g of butter and 0.5 l of enough fat milk. Mix dry ingredients together and set aside for a while. Butter in milk must be put on a slow fire and heated until boiling. After that, the dry mixture is poured into the mixture and mixed thoroughly. Then you need to wait for the composition to thicken., after which it is poured into a separate jar or container.

The man who guessed to spread the chocolate adored by everyone on bread is really 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 came from melted chocolates. And so a product appeared that both adults and children adore - chocolate paste, which will become the main character of our article.

cooking secrets

Today it can be bought 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 simply rolls over. There are fewer and fewer people who want to eat thickeners, flavor enhancers, preservatives and dyes under the guise of an appetizing treat, especially since cooked at home Pasta tastes just as good as store-bought. And most importantly, you yourself control the quality of the products from which it is made.

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

• Milk is better to take a rustic or store-bought version of maximum fat content;
• It is advisable not to replace butter with margarine or spread, which contain vegetable oils;
• Be sure to add a pinch of salt. Here our task is not to salt, but to give a new flavor to the dish. Salt, as it were, emphasizes the sweetness of the paste and makes the taste of chocolate more saturated;
• Cook on a steam bath. it will take a little longer than you would spend cooking on a fire, but all the products will warm up and mix evenly, without burning at the same time.

But even self-cooked goodies should not be 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 paste at home, but we have selected the most popular for you. recipes.

homemade nutella

The well-known chocolate paste is very easy to prepare yourself. This does not require any special culinary skills, just a little inspiration and the simplest products.

Ingredients:

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

Cooking method:

1. Sift flour and cocoa through a strainer and mix with sugar.
2. Boil the milk and dissolve the butter in it.
3. Mix the dry ingredients with milk and boil the mass over low heat or a water bath for 10 minutes.
4. Add nuts, pour into a jar and let cool, then send to the refrigerator.

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

Chocolate hazelnut spread

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

Ingredients:

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

Cooking method:

1. We clean the nuts, roast a little and chop them.
2. We heat the milk to 60 degrees, it is not necessary to bring it to a boil.
3. In the warmed milk, dissolve the powdered sugar, after which we send the vegetable oil there. Beat this mixture with a blender for 7-8 minutes. During this time, the mass should turn white and thicken.
4. Whisking constantly, add milk powder and cocoa. We bring the mass to a homogeneous consistency, after which we turn off the blender.

The last step is to add chopped nuts and arrange in jars. It will take about 12 hours for the pasta to thicken, so it is better to cook it in the evening so that you can enjoy a delicious breakfast in the morning.

Chocolate Peanut Butter

Insanely delicious and fragrant 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:

1. Peel and roast peanuts. To do this, you must first rinse it thoroughly, shake off excess water with a sieve, then evenly distribute it over a baking sheet and send it to an oven preheated to 200 degrees for about 10 minutes. Readiness will be indicated by a pleasant aroma and golden color of nuts.
2. We load the finished nuts as quickly as possible into the blender and grind for about 5-7 minutes.
3. Add powdered nuts, cocoa, salt, 2/3 peanut butter to the chopped nuts and continue to beat until we get a homogeneous consistency.

That, in fact, is all. We try the finished product, if desired, you can add a little sugar or salt there. Too thick paste can be thinned with the remaining peanut butter. Keep homemade chocolate hazelnut the paste should be 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 paste lightness and airiness. It should also be borne in mind that the shelf life of such a product will be significantly less, therefore it is better to cook 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:

1. Eggs and butter must first be removed from the refrigerator, at the time of preparation they should reach room temperature.
2. Beat the egg and sugar with a blender until a homogeneous thick mass.
3. Continuing to beat, gradually introduce flour into the mixture, after it - cocoa. To avoid lumps, 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.
4. Lastly, add milk, while stirring the mixture with a spoon.
5. We put the pasta on medium heat and bring to a boil, then set the minimum level of fire and boil for 10-15 minutes (in a water bath - 20-25 minutes), while stirring constantly.

When the density of the paste suits you completely, turn off the heat and pour into tightly closed containers. Let cool and send to the refrigerator. Pasta can be consumed already warm, but after cooling, its taste will be much richer and brighter.