How do i make homemade chocolate spread?

Answer 1

Hi !!!
Here you go...

Chocolate-Hazelnut Spread (Nutella) recipe

1/3 cup hazelnuts with skins on
3/4 cup sweetened condensed milk
1/2 cup semisweet chocolate chips
3 tablespoons honey

Preheat oven to 400 degrees F. Place hazelnuts in a single layer on a shallow baking pan. Toast until the skins are almost black, about 15 minutes.

Wrap hot hazelnuts in a clean kitchen towel, and rub until most of the skins have come off. Discard skins.

Process nuts in the bowl of a food processor, scraping down sides of bowl occasionally, until they have liquefied, about 5 minutes. Set the hazelnuts aside.

Combine the condensed milk, chocolate chips, and honey in a heatproof bowl or the top of a double boiler; set over a pan of simmering water. Stirring occasionally, heat until the chocolate chips have melted, about 3 minutes.

Add the hot chocolate mixture to the liquefied hazelnuts, and process until the mixture is smooth, about 5 minutes. Transfer the spread to an airtight container, and store, refrigerated, up to 1 month.

------------AND ONE MORE FOR YOU...

Chocolate Nut Spread

Start to Finish: 15 min.

Ingredients
2 ounces semisweet chocolate
1 cup roasted, unsalted cashews or toasted blanched almonds
1/4 cup butter, cut up

Directions
In a heavy small saucepan heat the chocolate over low heat, stirring constantly until chocolate begins to melt. Immediately remove the chocolate from the heat; stir until smooth. Cool slightly. Place the nuts in a blender container or food processor bowl. Cover and blend or process until nuts are very finely chopped, stopping and scraping down sides as necessary. Add butter; blend or process until nearly smooth. Transfer mixture to a bowl; stir in the melted chocolate. Serve at room temperature. Makes 1 cup (sixteen, 1-tablespoon servings).

Make-ahead tip: Store spread, covered, in refrigerator up to 1 week. Let stand at room temperature 30 minutes before serving.

Answer 2

I'm with Sharon, but here're a suggestion or two from Joy of Cooking:

Quick Choc Icing:
Melt over hot water-
Sweet chocolate bars or chocolate peppermints
Cool slightly, then spread the icing. If chocolate seems stiff, beat in a little cream, and add vanilla to taste (if desired).

Chocolate Cream Cheese Icing:
Melt 3 oz unsweetened chocolate.
Soften 3 oz cream cheese in 1/4 cup milk. Add gradually 4 cups confectioner's (powdered) sugar and 1/2 tsp salt. Combine this mixture with the melted chocolate and beat until smooth and ready to spread.

Man, this is makin me hungry!!

:^)

Have fun!

Answer 3

Buy some unsweetened Baker's Chocolate. Follow the recipe inside the box.

Answer 4

Simple. Chocolate Spread Recipe | Recipezaar - This is another one of my mother's recipes. ... "Chocolate Spread" Recipe #186559. posted Sep 18, 2006. Rate this Recipe: ...www.recipezaar.com/186559 - 30k

Answer 5

It is hard to beat Nutella!!