Homemade Chestnut Chocolate Spread Recipes

CHOCOLATE CHESTNUT COOKIES

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with paddle attachment, cream butter and sugar on medium until fluffy. Add egg yolk, vanilla, and salt; beat until combined, scraping down sides of bowl as needed. Add flour, and beat on low speed until just combined. Stir in chocolate. (Dough can be frozen, wrapped in plastic, up to 1 month; thaw before using.)
• Form dough into 1-inch balls; place on parchment-lined baking sheets about 2 inches apart. Using thumb or rounded end of a wooden spoon or dowel, make a deep indentation in the center of each cookie. Fill each with about 1 teaspoon creme de marrons or Nutella. Place in freezer or refrigerator until firm, about 15 minutes.
• Bake until edges are golden and cookies are firm, about 12 minutes. Transfer cookies to a wire rack to cool completely.

HOMEMADE CHESTNUT-CHOCOLATE SPREAD

Steps:

• Mix milk, cocoa powder, sugar, and vanilla extract in a saucepan over medium heat. Bring to a simmer. Add chestnuts; cook until chestnuts soften and milk has reduced by a little more than half, about 10 minutes.
• Carefully pour milk mixture into a blender. Cover and hold lid down with a potholder; blend until smooth. Add extra milk, a few tablespoons at a time, if mixture isn't blending well. Avoid adding too much milk as the spread should be thick.
• Add honey and continue to blend until smooth. Transfer to small jars and let cool. Serve immediately or seal jars and store in the refrigerator.

CHOCOLATE SPREAD

Steps:

• Place the chocolate and cream in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water. Stir until the chocolate has just melted, then remove from the heat and stir through the ground hazelnuts. Leave to cool until smooth enough to spread.

CHOCOLATE SPREAD

Steps:

• Beat butter and honey together until completely combined; add cocoa powder and beat until mixture lightens slightly. Store in the refrigerator for up to two weeks.