How about a sweet? Nutella love? Let's try to cook it yourself?
Then hold the top 5 best recipes for chocolate paste, including Jamie Oliver.
Tasty dessert from milk, nuts, cocoa, chocolate and condensed milk.
1. Chocolate paste with milk and cocoa
Ingredients
- 600 g of sugar;
- 3 tablespoons cocoa powder;
- 240 g flour;
- 1 liter of milk;
- 200 grams of butter.
preparation
In a saucepan, carefully connect the sugar, cocoa powder and flour. Stirring, gradually pour in the milk.
Put a pan on a medium heat and bring the mass to boil. Reduce heat and simmer until thickened. Then cook for 5-7 more minutes.
All this time continuously stir the pasta so there was no lumps.
Remove from heat and cool its contents to room temperature. Add the softened butter and stir until smooth.
Keep the paste in the refrigerator for no longer than a week.
2. Chocolate spread with hazelnuts and cream from Jamie Oliver
Ingredients
- 40 g of refined hazelnut;
- 100 g of powdered sugar;
- 450 g of dark chocolate (at least 70% cocoa);
- 225 ml whipping cream;
- 100 g butter;
- a pinch of sea salt.
preparation
Put hazelnuts on a baking sheet and send it in a preheated 200 ° C oven for about 10 minutes. Nuts should be browned. Then cool them completely.
Grind in a blender cooled nuts and powdered sugar until a paste consistency. Break the chocolate, place in ovenproof container and stir, melt in a water bath.
Enter into the melted chocolate cream and butter and mix thoroughly. Then, add salt and peanut butter and have smooth.
Keep the paste in the refrigerator no longer than two weeks.
3. Chocolate paste with condensed milk
Ingredients
- 125 g butter;
- 90 grams of milk chocolate with nuts;
- 380 g of sweetened condensed milk;
- 1 tablespoon cocoa powder.
preparation
Put the butter in a saucepan and melt over low heat. Remove pan from heat, add chocolate pieces and whisk whisk until its complete dissolution.
Pour the condensed milk and mix well. Stir cocoa powder and using homogeneous corolla make a paste.
Keep the paste in the refrigerator for no longer than a week.
4. Home Nutella with hazelnuts and cocoa
Ingredients
- 220 g of refined hazelnut;
- 130 g of powdered sugar;
- 40 g of cocoa powder;
- 2 tablespoons of vegetable oil;
- 1 teaspoon vanilla extract, vanillin or pinch;
- a pinch of salt.
preparation
Put the nuts on a baking sheet and put it in a preheated 200 ° C oven for about 10 minutes.
Turn blender cooled nuts into a paste. Stir in the icing sugar and cocoa powder and whisk thoroughly blender again.
Add butter, vanilla and salt and achieve a smooth consistency.
Keep the paste in an airtight container for no longer than a month.
5. White chocolate paste with salted peanuts
Ingredients
- 100 g of the white chocolate;
- 300 g of roasted salted peanuts;
- 1 teaspoon vanilla extract, vanillin or pinch.
preparation
Melt the chocolate in a water bath or in a microwave oven. Blender whisk nuts, chocolate, and vanilla until the mixture is smooth.
Keep the paste in the refrigerator no longer than two weeks.
Bon Appetit!
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