Creating a delicious treat is easy with chocolate paste recipes from the site. Choose variations based on sour cream, milk, butter, coconut or peanut butter. Prepare amazing creams, amazing cakes and pastries. Add walnuts, hazelnuts, vanilla and other ingredients.

If cocoa powder is used in the recipe, you should take a responsible approach to its choice. Because its quality can affect the taste of the whole dish. Soluble cocoa powder is inferior in its characteristics to natural, which must be boiled. The fat content of the powder should be at least 15%; after this, oily marks remain on the fingers. It should be uniform in color and structure.

The five most commonly used ingredients in chocolate spread recipes are:

Simple Recipe:
1. Finely chop or grate the walnuts.
2. Mix cocoa with sugar.
3. Add flour.
4. Pour the mixture into the milk. Mix thoroughly.
5. Enter sour cream.
6. Reduce fire to a minimum.
7. Bring the chocolate mixture to a boil.
8. Stand for about a quarter of an hour until thickened.
9. Stir all the time.
10. Add nuts and mix.
11. Let cool.

Five of the fastest chocolate spread recipes:

Helpful Hints:
. Pasta can be an excellent cream for cakes. It can also be poured over fruits (strawberries, bananas, etc.) or spread on white bread.
. The more milk you add, the less thick the paste will be.
. Vanilla, cinnamon can be added to the pasta to add flavor and additional taste to the pasta during cooking. After cooking - raisins, prunes and other dried fruits.
. Walnuts are easy to substitute for cashews and hazelnuts.

Chocolate paste is a delicacy loved by little and big sweet tooth. Its traditional use is in the preparation of sandwiches, but it can also be used as a filling for bagels, a layer of cakes, and in baked goods. There are as many uses as there are recipes.

The paste according to this recipe is very smooth, similar to thick chocolate cream. The intensity of its taste is mainly determined by the taste of chocolate, so this product must be of high quality and should not be replaced by confectionery glaze.

Proportions of ingredients for one serving:

• 500 ml of milk;
• 200 g butter;
• 100 g dark chocolate;
• 120 g of granulated sugar;
• 120 g flour;
• 120 g cocoa powder.

Chocolate paste recipe step by step:

1. Pour sugar into a container of a suitable size. Sift in the flour and cocoa powder. Carefully mix all the components of the loose mixture with a whisk.
2. Bring the milk to a boil and pour in a thin stream to the dry ingredients, stirring everything with a whisk until smooth.
3. Return the resulting mixture to the stove and boil until thickened. Remove from the stove and put first the chocolate broken into small slices, and then the cubes of butter at room temperature.
4. Stir the paste until the chocolate and butter are completely dispersed in the total mass. When the chocolate mixture has cooled, beat it a little with a mixer for more lightness. Store the treat by transferring it to a glass jar.

Nutella at home

Nutella chocolate spread, which glorified the Ferrero family of Italian confectioners, is popular all over the world. An important component of the paste are nuts. In the classic version, roasted hazelnuts are used, but other nuts (walnuts, peanuts, hazelnuts, almonds) can be used in the homemade version of the delicacy.

The list of products used in the preparation of homemade Nutella:

• 400 ml of milk;
• 400 g of sugar;
• 150 g roasted kernels of selected nuts;
• 40 g flour;
• 60 g cocoa powder;
• 100 g butter;
• 3 g salt.

Cooking method:

1. We take the butter out of the refrigerator and cut it into small cubes so that it reaches room temperature faster. Grind nuts into powder. The smaller its particles are, the more uniform the texture of the finished product will be.
2. Combine milk with sugar, flour and cocoa. This mixture must be stirred as thoroughly as possible so that there are not even the smallest lumps, and bring it to a boil over low heat.
3. Add the nut flour and salt to the bowl with the gurgling mixture. The last component will act as a natural flavor enhancer. Boil pasta to desired thickness.
4. Then cool the chocolate mass to 40-50 degrees, add butter to it and beat with a mixer until a homogeneous consistency.

How to make cocoa treats

The recipe for this paste differs from most in the absence of heat treatment, however, the mass is thick with a rich chocolate flavor.

To prepare it, you need to take:

• 175 ml of refined vegetable oil;
• 100 g roasted and ground walnuts;
• 100 ml of milk;
• 100 g of granulated sugar;
• 50 g cocoa powder;
• 2 g vanillin powder.

How to make chocolate paste step by step:

1. Combine milk and sugar in an immersion blender. Beat these products until all grains are completely dissolved.
2. Then turn on the device at maximum power and inject vegetable oil in a thin stream. The mass will gradually thicken.
3. At the end of whipping, add cocoa and crushed nuts. After that, beat for a couple more minutes, transfer to a suitable container and refrigerate overnight to stabilize.

Chocolate hazelnut spread

Nuts are an essential ingredient in many chocolate spread recipes.

For cooking, you can use either one type or a mixture of several nut components, as in this recipe based on condensed milk:

• 370 g of condensed milk;
• 100 g ground nuts assorted into powder;
• 150 g butter;
• 50 g dark chocolate;
• 40 cocoa powder;
• 10 g wheat flour.

Cooking steps:

1. Put the chocolate chopped into small pieces into the hot melted butter, mix so that the butter and chocolate become a single mass.
2. Pour the condensed milk into the resulting mixture, sift the flour with cocoa and put on the stove. Bring the contents of the container to a boil, stirring constantly. Immediately remove from heat, add nut flour, mix and the pasta is ready.

Dessert with coffee flavor

Light, invigorating coffee notes will not only delight coffee lovers, but will also give you a boost of energy in the morning if this chocolate paste complements crispy toasted toast.

To prepare an invigorating dessert you will need:

• 500 ml of milk;
• 350 g of sugar;
• 100 g butter;
• 90 g cocoa;
• 90 g flour;
• 5 g of instant coffee.

Cooking:

1. Sift flour and cocoa into a saucepan with a thick bottom, add coffee and sugar. Stir dry ingredients with a whisk. Next, pour in the milk, stir again with a whisk all the lumps until smooth and add the butter.
2. Place the contents of the saucepan over medium heat and stir continuously until thick. Cool the pasta by covering with cling film in contact, and then arrange in jars.

Cooking with white chocolate

White chocolate spread according to this recipe is prepared with a small amount of nuts. In this case, it is best to use almonds, especially since they can be bought in the form of almond flour.

To prepare treats you will need:

• 150 g of condensed milk;
• 100 g of white chocolate;
• 100 g butter;
• 20 g almond flour or finely chopped almonds

Working process:

1. In a container of a suitable volume, combine the diced butter and the chocolate broken into pieces. On a steam bath, bring these ingredients to a liquid state.
2. Next, pour in the almond flour and pour in the condensed milk, mix until the mixture becomes homogeneous. Literally two minutes later, remove the pasta from the heat. After cooling, the product is ready for use.

Chocolate spread with powdered milk

If we take not natural, but powdered milk as the basis of the pasta, then the cooking technology will change slightly. There will be no need to boil the product until it thickens, and the consistency of lipstick can always be adjusted by the amount of nuts.

For a half-liter jar of chocolate paste with milk powder, take:

• 250 g of powdered milk;
• 150 g of sugar;
• 150 g peanuts (or other nuts);
• 100 ml of water;
• 50 g cocoa;
• 50 g butter.

Working process:

1. Roast the peanuts for 10 minutes in a dry frying pan, stirring occasionally. Then peel off the husk, which will already be easily separated, and beat into flour with a blender or coffee grinder. The size of the grains can be adjusted according to your taste preferences.
2. Put sugar and water on fire. Boil the syrup for five minutes after boiling, being careful not to burn the sugar. Remove syrup from stove.
3. Pour the cocoa powder into the hot syrup first and stir thoroughly. After him, send the oil, mix the mass so that the creamy product is completely dispersed.
4. Next, a tablespoon into the mixture, introduce powdered milk, carefully mixing to eliminate lumps. Stir in nuts last. After that, remove the pasta for further storage or serve.





The composition of the vegetarian version of chocolate paste includes:

• 200 g black beans;
• 90-120 g of honey;
• 80 g nuts;
• 80 g cocoa powder;
• 40 g coconut oil.

How to make chocolate paste:

1. Soak beans in cold water for 12 hours. You can do it the night before. Boil beans swollen in water until tender. Roast the nuts in a dry frying pan. Twist the prepared beans and nuts through a meat grinder.
2. All components of the paste are placed in a blender bowl and interrupted until the desired texture is obtained. The paste should be grain-free, smooth and uniform. The shelf life of such a product in a hermetically sealed jar on a refrigerator shelf is up to one month.

There is no child who does not worship Nutella chocolate spread. For some reason it tasted better when I was a kid. What can I say: it was so tasty that sometimes, being too lazy to spread it on a loaf, we just ate it with our finger, taking it straight out of the jar, ignoring the spoon. Then we grew up and began to use chocolate paste as a filling for pancakes, waffles, toasts. Mixing it with whipped cream, we use it in the preparation of cakes and pastries. Have you tried candy?

Today we will prepare truffles from chocolate paste (I used Merenda) and petit ber cookies. Petit Berre cookies are shortbread cookies flavored with butter. (In Russia, something like "Baked milk").

Ingredients

• Chocolate paste (merenda, nutella or homemade) - 400 g
• petit ber cookies - 400-500 g
• cognac - 1 tablespoon
• cream 35% - 200 g

Cooking

Break each cookie into large pieces.



Put them in a blender and grind them into powder.



Whip the cream in a deep bowl until creamy. It is not recommended to take cream below 30% fat content, otherwise you will waste time, it will not thicken.



Add cognac to whipped cream, mix gently, without resorting to the help of a mixer anymore (I then mix everything with a whisk from a mixer). We spread the pasta gradually, not all at once, but little by little.



We mix our thick mass.



Pour the crushed cookies, mix.



The mass for truffles should be thick, dense, so that you can sculpt from it. If it's runny, add more cookies, so it's a good idea to buy enough so you don't have to run to the store. Don't forget to leave some crushed cookies for topping.



Take a teaspoon of a small amount of mass and roll the balls. Try to take an equal amount in weight so that the balls are the same.



Roll the sweets in crushed cookies, which we left for sprinkling. We put in the refrigerator for two hours.



Truffles can be rolled in coconut, in multi-colored sprinkles, in chopped almonds.

Truffles are ready. Fast. Easily. economically. Tasty!

After measuring all the necessary ingredients, put a dessert spoonful of chocolate paste on parchment and place in the freezer while preparing the dough.

The process of making these cookies is similar to kneading dough for a biscuit. First, sift and mix well with a whisk flour with soda, starch and a pinch of salt. Separately, beat the soft butter with two types of sugar at the maximum speed of the mixer for about two minutes to make a white airy cream.

Add cocoa, egg to the butter, repeat beating and combine the butter mixture with flour. It turns out a sticky dough, before starting the molding of which it is advisable to grease your hands with a drop of vegetable oil.

Measure out portions of the dough, approximately equal in volume to a quarter cup. Roll each portion into a ball and place the lumps of dough on the parchment at a distance of about 5 cm from each other. Place the frozen chocolate paste in the center of each ball and press it in lightly. Gather the edges of the dough over the top to cover the pasta. Sprinkle the cookies with a pinch of coarse salt.

And now to what makes this recipe perfect for breakfast - freezing. Place the cookie sheet in the freezer for at least an hour or overnight. In the morning, all that remains is to place the cookies in an oven preheated to 180 degrees for 15–18 minutes.

Let the cookies cool for 10-15 minutes before tasting.

Ingredients:

• 1 ½ cups (180 g) flour
• 1 ½ teaspoons (5 g) cornstarch
• ½ teaspoon (3.5 g) baking soda
• ¼ cup (50 g) white sugar
• ⅛ cup (25 g) brown sugar
• ½ cup (60 g) cocoa powder
• 1 egg;
• 110 g butter;
• a pinch of salt;
• 6 dessert spoons of chocolate paste.

Cooking

1. Put portions of chocolate paste on parchment and send to the freezer.
2. Sift and mix together flour with soda, starch and salt.
3. Beat soft butter with white and brown sugar into a fluffy white cream (at least 2 minutes).
4. Add the egg and cocoa to the buttercream. Beat again until smooth.
5. Combine dry ingredients with butter mixture.
6. Roll dough portions (about ¼ cup) into balls with oiled hands. Arrange the balls on the parchment paper, place the frozen chocolate spread on top, press lightly and bring the edges of the dough together.
7. Sprinkle the cookies with coarse salt and leave in the freezer overnight or at least an hour.
8. Bake cookies at 180 degrees for 15-18 minutes, then cool them.

Homemade chocolate spread is a natural delicious breakfast or dessert for those with a sweet tooth and chocolate fans, 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

Favorite by many elementary 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 for lack of it, you can take other nuts.

Ingredients:

• milk - 4 cups;
• 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 it 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 paste 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;
• coconut flakes 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. Stored in the refrigerator for up to 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

Prepared with the addition of condensed milk and natural chocolate, it is an order of magnitude tastier than purchased analogues 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.