Recipe for chocolate spread with different flavors. Making Nutella with your own hands

Chocolate spread- widely known, loved by both adults and children, a thick dessert made from chocolate and butter, most often with chopped nuts. A variation of the paste is the popular Nutella with hazelnuts, which was invented by Pietro Ferrero, who found a use for melted nut-chocolate candies to be spread on bread slices.

In the photo - homemade chocolate spread according to the recipe of the brilliant Ferrero, made from ground hazelnuts and chocolate. This paste, according to his advice, can be spread on white bread, or you can add it to the recipe for ice cream, muffins, cakes, etc.

In the video, chocolate spread is presented as a filling and decoration for desserts on a festive table:

How to make chocolate spread with nuts at home

There are a lot of options on how to make chocolate spread at home: some make it without heating at all and leave it overnight in the refrigerator, some add eggs and do not add nuts - there are a lot of ideas. Try to prepare pasta according to such a simple recipe (it will take no more than 40 minutes to do everything) and you will understand that although the process of preparing it is creative, it is not at all as complicated as it might seem at first glance.

2 gr. Art. milk;
2 gr. Art. Sahara;
1 gr. Art. nuts (almonds or hazelnuts);
100 g butter;
3.5 tbsp. l. ;
2 tbsp. l. flour.

The nuts must first be dried, peeled and crushed in a blender.

Mix all ingredients (except nuts and oil) in a container on the stove and over low heat, stirring constantly, until the mixture boils. Then pour nuts into it and add butter. Cook until thick, about 15 minutes.

You can serve after the mass has cooled completely. And there is no doubt that your guests, amazed by the taste and aroma, will more than once ask you to reveal the secret of how to make homemade chocolate spread.

Recipe for making chocolate cocoa paste at home

Homemade chocolate spread made from cocoa and hazelnuts is identical in taste to classic store-bought Nutella. Its consistency is also not satisfactory: Thick and elastic, it spreads perfectly on cookies and toast.

4 gr. Art. milk;
4 gr. Art. Sahara;
100 g butter;
6 tbsp. l. cocoa;
4 tbsp. l. flour;
3.5 tbsp. hazelnuts;
0.5 tsp. salt.

The recipe for chocolate cocoa spread does not contain preservatives or thickeners, so it is suitable for allergy sufferers and small children.

Sift the flour with cocoa, stir in sugar and salt and gradually add milk, stirring constantly to minimize the risk of lumps.

Place this mixture over low heat and, stirring again, bring to a boil. Add pre-chopped nuts with butter to boiling cocoa and cook, stirring, until the paste thickens completely.

Let Nutella cool, transfer to a storage container and place in the refrigerator.

Nutella chocolate spread: recipe for home use

Nutella chocolate spread prepared at home is much tastier than store-bought, because it will contain only the best ingredients. fresh food, selected nuts and a few drops of love extract. Ask your child what his favorite treat after the kinder surprise and, more likely, you will hear in response that it is Nutella. The recipe for chocolate paste is very simple and makes it easy to prepare it for your baby yourself.

1 gr. Art. milk;
1 gr. Art. Sahara;
100 g butter;
100 g nuts or peanuts;
2 tbsp. l. cocoa;
1.5 tbsp. l. flour.

Grind the nuts in a way convenient for you, for example, with a blender, and mix the remaining bulk components of the future paste together.

Boil the milk and pour the dry mixture directly into the boiling liquid. Stir until the future paste boils again, and then add the oil. Continue stirring.

When the milk mass becomes completely homogeneous, feel free to add the nuts, still stirring so that they are evenly distributed throughout the paste.

Pour the finished hot pasta into a half-liter storage container, cool, close the lid and store in the refrigerator.

Homemade chocolate and peanut butter

An alternative to chocolate peanut butter is one made with eggs, which provide a special consistency to the finished product.

2 gr. Art. milk;
2 gr. Art. Sahara;
1 gr. Art. peanuts;
2. eggs;
3 tbsp. l. cocoa powder;
4 tbsp. l. flour;
1 tsp. butter.

The photo shows chocolate spread at home at the stages of preparation.

Roast the peanuts. This can be done in a dry frying pan or in the oven, or you can simply buy peeled and roasted peanuts. If you also buy salted, you will get a paste that is somewhat reminiscent of salted caramel.

Grind the peanut kernels using a blender, coffee grinder, mortar or rolling pin.

Remove the eggs from the refrigerator in advance so that they warm up and are approximately room temperature. Beat them with sugar using a mixer until foamy and add flour to the mixture without turning off the mixer.

The last stage of whipping will be adding nuts and soft butter.

Turn off the mixer, add milk, stir the resulting mixture and place it on the stove over low heat. Cook for 20-30 minutes, stirring constantly.

After the paste has acquired the desired thickness, turn off the heat and transfer it to convenient containers. After the pasta has cooled, you can serve it.

Chocolate milk paste: how to make dessert with milk

Chocolate spread made with milk turns out to be especially tender; the main thing in it is the fat content. homemade milk and cocoa (not chocolate!) and, yes, there are no nuts in it. The taste is very delicate, creamy, and the preparation is simple. Give it a try.

For the dry part:

2 gr. Art. Sahara;
6 tbsp. l. flour;
4 tbsp. l. cocoa "Golden Label";
2 tsp. instant coffee;
1 g vanillin.

For the liquid part:

500 ml full fat milk;
200 g butter.

From these proportions you will get about a kilogram of finished chocolate-milk paste.

Mix the ingredients of the dry part and set aside in a small container.

Place the milk and butter on a small fire and heat slowly until the milk boils. Pour the dry mixture into the boiling liquid and stir vigorously to prevent the formation of lumps. Keep the container of paste on the stove for a few more minutes to thicken, and then pour the paste from it into a container or jar. After the mass has cooled completely, it can be covered with a lid and refrigerated for 24 hours to acquire final thickness.

Chocolate spread with bananas recipe

If you take the recipe for banana jam as the basis for a recipe for chocolate spread at home and combine it with chocolate cream, you will get a dessert masterpiece. You can serve it on toast for breakfast or spread it over cake layers - it works surprisingly well.

3 bananas;
1 orange;
100 g;
2-3 tbsp. l. Sahara;
1 g vanillin.

So, preparing chocolate spread with bananas begins with cooking orange-banana jam. To do this, you need to peel and cut the bananas, and from the orange you only need its juice. Mix them together, add sugar and bring to a boil over low heat on the stove. Cook for several minutes until the bananas are completely softened and the mixture becomes homogeneous.

Add pieces of chocolate and vanillin to the future paste, stir, wait until all the chocolate has melted, then turn off the stove and let the mass cool slightly.

When the paste becomes just a little warm, you can beat it with a blender into a uniform and fluffy consistency. Hot pasta You cannot mix it in a blender, as there is a risk of damaging it.

Place the paste in the refrigerator and store it there for no more than 2 weeks.

I consider chocolate spread the most insidious product! You buy a jar, open it with the intention of limiting yourself to a spoon, maximum two, and you come to your senses from the sound of a spoon scraping the remaining paste from the bottom of the jar. I won’t write about how terribly unhealthy (and expensive) chocolate spread bought in a store is, and how healthy everything homemade is. Just one day I suddenly wanted to try and make chocolate paste myself. I immediately rejected recipes containing flour and starch. The choice fell on an option that is as close in composition as possible to a factory-produced product; it produces the ideal chocolate spread for my taste. The recipe is very easy to implement at home. From kitchen equipment All you need is a strainer, a couple of pans and a spatula (spoon) for stirring the paste during cooking. All! The set of products is also simple, and the finished chocolate spread is simply incomparable: rich chocolate color and taste, delicate creamy consistency and amazing chocolate-vanilla aroma!

Ingredients:

cocoa (powdered) – 4 tbsp. l.,
butter – 200 g,
powdered milk – 5 tbsp. l.,
sugar – 3/4 tbsp.,
milk 3.2-5% – 120 ml,
vanillin – 1 g (sachet),
salt - a pinch.

How to make chocolate spread at home

We will prepare the pasta in a water bath, for which you will need two suitable containers. I have a regular 2.5 liter metal saucepan and a smaller plastic microwave container. Pour water into a saucepan (about a third) and place it on the stove - this is for a water bath. And in a plastic container we will cook the pasta. First, pour sugar into it.

Next, add vanillin and a pinch of salt to the container - it will not make the paste saltier, but its chocolate taste will be noticeably brighter.

Add them to the bowl powdered milk. Just like cocoa, it is better to sift it. If you don’t have dry milk, you can use dry cream, but it must be written on the packaging that it is dry milk or cream. "Substitute dairy product" or "milk powder substitute" will not work!

Mix all dry ingredients.

And with constant stirring, add to them warm milk. There is no exact temperature of the milk here, the main thing is that it is not boiling water and not completely cold. I heated the milk on maximum in the microwave for 30 seconds.

As soon as the mixture has become more or less homogeneous (the remaining small lumps will dissolve when heated), place the container on water bath- into a saucepan with boiling water.

Heat the chocolate-milk mixture, stirring, until the first signs of boiling. For me, the guideline is not only that the mixture begins to darken and acquires a richer chocolate color, but also the appearance of “milky” stains - after such a pattern appears (as in the photo), I keep the bowl on the stove for a couple of minutes and turn off the heat.

Then immediately add the butter to the paste and, stirring again, let it completely dissolve. To speed up the dissolution process, chop the butter into small pieces.

Once the butter has dissolved, remove the bowl from the water bath and let the mixture cool slightly. Don't be alarmed that the mixture turns out a bit runny. It will definitely thicken after cooling!

Pour the warm chocolate paste into the prepared jar (or other suitable container). When pouring, I use the strainer again, just in case there are still some lumps left in it.

Yield: a full 500 gram jar of paste. Close it with a lid and put it in the refrigerator for several hours. The cooling and thickening time depends mainly on the quality of the oil. It took me 6 hours to harden the entire volume of paste.

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

Regular pasta with nuts

There are many recipes for homemade chocolate spread. You can use one of the most simple ways her preparations. For this, the following ingredients are taken:

0.5 liters 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. regular flour.

Nuts must be dried, peeled and crushed in advance using a blender. All ingredients (except oil and nuts) must be thoroughly mixed together and placed in a metal container over low heat. When the mixture boils, you can add butter and nuts to it. The mixture needs to be boiled for 15-17 minutes.

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

Cooking Nutella

For those with a particularly picky sweet tooth, you can try preparing a mixture that will taste identical to store-bought Nutella. Making chocolate spread is extremely simple. To do this you need to take the following components:

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

Any device is suitable for chopping nuts; this can be done faster and easier with an electric blender. The remaining ingredients need to be mixed well with each other. First you need to boil the milk, then add the resulting composition to it. Then the mixture should be stirred until it boils again, then add oil to it.

When the solution reaches a uniform consistency, you can pour in the nuts without stopping stirring. Thus, the components will be evenly distributed throughout the entire thickness of the future paste. The prepared pasta should be placed in a 500 gram container, cooled and covered. Treats must be stored in refrigeration chamber on the middle shelf, and the recipe for this chocolate cocoa spread is in a safe place.

Chocolate and peanut composition

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

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

First, you need to thoroughly fry the peanuts in an oven or in a frying pan. To make things easier, you can purchase ready-roasted and shelled peanuts.

The nut kernels need to be crushed with a blender, a rolling pin in a mortar or a coffee grinder. The eggs must first be warmed after refrigeration. They should be about room temperature. Then they need to be foamed with a mixer and added with flour, continuing to mix. After this, place a piece of butter, nuts and milk into the mixture. The future dessert should be placed on slow fire. Cook the chocolate paste for half an hour, stirring constantly.

Milk treat

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

The liquid part is prepared from 200 g of butter and 0.5 liters of fairly full-fat milk. Dry ingredients need to be mixed together and set aside for a while. Place the butter in the milk over low heat and heat until it boils. After this, 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.

Dessert with bananas

To make a “masterpiece” dessert, chocolate cream Can be supplemented with banana jam. For this we take:

First you need to boil the banana-orange jam. To do this, bananas need to be cut and peeled, and you only need to take the juice from the orange fruit. The components are mixed with each other and sprinkled with sugar. Then the mixture is brought to a boil over low heat. Cook the dessert until the bananas are completely softened.

After this, you need to add vanillin and chocolate to the solution, mix, wait for the chocolate to melt and let the mass cool. The shelf life of this paste does not exceed 2 weeks.

Chocolate spread is a great treat for the whole family. You can buy it in a grocery store, but it will contain a minimum of natural products and maximum preservatives. Therefore, many housewives ask the question - how to make homemade chocolate spread? Its composition is quite simple and inexpensive.

Homemade chocolate spread - great alternative store-bought, especially since it’s easy to prepare. The set of products for making chocolate paste is minimal, but the pleasure from it is incredible.

Homemade chocolate spread recipes

Nut chocolate spread

Compound:

Dark chocolate - 75 g
Condensed milk - 1 b.
Butter - 150 g
Cocoa - 2 tbsp.
Peanuts - 0.5 tbsp.
Walnuts - 0.5 tbsp.
Flour - 2 tsp.

Preparation:

Roast the nuts in a frying pan. Grind them in a blender.
Melt the butter over low heat.
Break the chocolate into several pieces and add to the melted butter. The chocolate should be completely melted.
Pour condensed milk into the resulting mass.
Add flour and cocoa to the paste. Stir constantly to dissolve any lumps.
Place the pasta over low heat and bring to a boil. The paste needs to be stirred constantly.
When it cools down, add chopped nuts to it, pour into a jar and put in the refrigerator.

Quick chocolate spread

Compound:

Milk - 1.5 tbsp.
Granulated sugar - 1 tbsp.
Flour - 0.5 tbsp.
Butter - 1 tbsp.
Cocoa - 1.5 tbsp.
Vanilla sugar - 0.5 p.

Preparation:

Mix in a saucepan vanilla sugar, sugar, flour and cocoa.
Slowly pour in the milk, remembering to stir the mixture.
Place the saucepan with the mixture over low heat. Add butter.
Stir the mixture constantly. When the paste thickens, it can be removed from the heat.
Hot chocolate spread is poured into jars and put in the refrigerator.

Homemade chocolate spread with raspberries

Compound:

Dark chocolate - 250 g
Raspberries - 300 g
30% cream - 50 ml.

Preparation:

Grind the raspberries in a blender.
Place the saucepan with cream on the fire. Bring to a boil.
Break the chocolate into several pieces and melt in the cream.
Add to the prepared creamy chocolate mixture raspberry puree. Beat the mixture with a whisk or in a blender.
Raspberry chocolate spread can be served warm or cold.

Recipe for chocolate spread with cottage cheese

Compound:

Sour cream - 3 tbsp.
Chocolate - 30 g
Cottage cheese - 250 g
Vanillin - to taste
Butter - 2 tbsp.
Granulated sugar - 2 tbsp.
Eggs - 1 pc.

Preparation:

Rub the cottage cheese through a sieve. Add to it raw egg, sugar, vanillin and sour cream. Mix everything well.
Melt the butter in a water bath.
Grate the chocolate and add it to the melted butter. Melt the chocolate completely in the butter.
Cool the chocolate-butter mixture and add it to the cottage cheese. Beat the mixture with a blender.
Pour the resulting chocolate spread into a jar and place it in the refrigerator for 1 day.

How to make chocolate spread with hazelnuts?

Compound:

Milk - 1 l
Butter - 50 g
Flour - 6 tbsp.
Cocoa powder - 6 tbsp.
Powdered sugar - 200 g
Eggs - 1 pc.
Hazelnuts - 200 g

Preparation:

Grind the hazelnuts in a blender.
Mix flour, powdered sugar and cocoa powder in a separate bowl.
Add 0.5 liters of milk to the dry mixture.
Whisk the egg and add it to the milk mixture.
Pour the remaining 0.5 liters of milk into a saucepan, put on fire and bring to a boil.
When the milk boils, pour the dry milk mixture into it. Add chopped nuts.
Reduce heat to medium. Stir the mixture constantly for 7 minutes. When the paste thickens, remove it from the heat and add the butter.
Cool the chocolate paste and beat it with a mixer.

The fattier you choose the products for making pasta, the tastier it will be.
When adding cocoa to milk, it can be mixed with 1 tbsp. sugar so that there are no lumps.
To prevent the chocolate from burning, whisk it all the time.
If your chocolate paste is not too thick, use it to layer cakes or frost cakes.
Enough thick paste You can spread it on a regular loaf and eat it for breakfast.
Cocoa can be replaced with instant coffee.
To achieve a nutty flavor, grind the hazelnuts into powder and add them to the paste at the beginning of cooking.

Chocolate spread at home is a delicacy that all children love. The paste can be spread on bread, added to pastry dishes, or simply eaten with a spoon. To make the chocolate spread truly delicious, do not skimp on ingredients. You can experiment with the recipes. By experimenting with recipes, you will find for yourself perfect taste chocolate paste, which you can’t buy in any store.

Bon appetit!

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), is highly doubtful. But why deprive a child of joy? After all, it is quite possible to make chocolate spread at home.

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

Before making chocolate spread with cocoa powder, think about what you will use as a filling: walnuts, peanuts, sesame, 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. Most delicious dessert 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, features classic recipe. If you like the feel of your teeth small pieces peanuts, 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

Ways to cook soft treat There is a whole sea of cocoa. Despite the simplicity of each of them, some are quite time-consuming. But simplest recipe 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 vanilla or vanilla sugar for smell;
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. Butter in homemade pasta should boil, but not cook. Otherwise 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 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. She is in no way inferior in her taste qualities 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 emphasize sweet taste 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 olive or sunflower oil odorless;
150 g 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 it in vegetable oil. Take a blender and blend the mixture for 5-8 minutes. If everything was done correctly, the mass will acquire white and 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!

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