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One look at a luxurious chocolate cake - and you immediately feel this melting airy sponge cake with nut butter and feel the delicious aroma of cocoa... But you can prepare it in a few minutes, and it couldn’t be easier.

For all sweet lovers website I have collected the most luxurious chocolate desserts that, if desired, can be on your table in 10 minutes.

1. Muffin in a cup

Ingredients:

• 3 tbsp. l. flour
• 1 tsp. instant coffee
• 2 tbsp. l. cocoa powder
• 2.5 tbsp. l. Sahara
• 1/4 tsp. baking powder
• 2 tbsp. l. milk
• 1 egg
• 2 tbsp. l. vegetable oil
• 1/2 tsp. vanillin

Cooking method:

1. In a bowl, mix flour, ground coffee, cocoa powder, sugar and baking powder. Mix well.
2. Add milk, egg, butter and vanilla. Mix again with a fork until a homogeneous thick mass is formed.
3. Pour the mixture into a greased mug and microwave on highest setting for about 90 seconds.
4. Serve with a scoop of vanilla ice cream.

Chocolate brownie

Ingredients:

• 150 g butter
• 65 g cocoa powder (unsweetened) (=2/3 cup)
• 200 g sugar (1 cup)
• 2 eggs
• 1 tsp. vanilla extract
• 100 g flour (about 4/5 cup)

Cooking method:

1. Melt the butter by heating in the microwave for about 30 seconds. Add sugar, cocoa and vanilla, mix well.
2. Add the eggs one at a time, beating lightly each time. Add flour and stir.
3. Grease a microwave-safe dish with butter. Place the dough into the mold. Cook on high for 4-5 minutes.

Chocolate cake

Ingredients:

• 100 g flour
• 100 g chocolate
• 100 g sugar
• 50 g butter
• 3 eggs
• 1 tsp. soda
• 1 jar of Nutella

Cooking method:

1. Melt butter and chocolate and mix together.
2. Beat eggs with sugar until smooth.
3. Add flour to the egg mixture, whisking continuously. The mass should be fluffy.
4. Pour the slightly cooled chocolate into the flour mixture, mix, add slaked soda. Bake in a microwave oven at full power for 5 minutes. Cut the resulting cake into three layers.
5. Now we coat each cake with Nutella and grease the top of the cake with it. You can sprinkle with grated chocolate for decoration. Ready!

Cake “Potato”

Ingredients:

• 300 g cookies (preferably chocolate)
• 2/3 cup condensed milk
• 100 g butter
• 3 tbsp. l. cocoa

Cooking method:

1. Grind the cookies into crumbs using a blender or meat grinder.
2. In a separate bowl, mix cocoa, condensed milk, and melted butter.
3. When the mass becomes like chocolate paste, add cookies. Mix first with a spoon, then with your hands.
4. We form round or oblong “potatoes” from it and sprinkle with cocoa or cookie crumbs.

Chocolate fondue

Ingredients:

• 200 g chocolate
• 100 ml cream
• fruit to taste

Cooking method:

1. Melt the chocolate in a water bath. Add cream and stir until smooth.
2. Pour into individual bowls and serve with fruit. Thread the fruit onto forks or skewers and dip into the chocolate.
3. You can melt the chocolate in a fondue saucepan and keep warm.

Chocolate pie

Ingredients:

• 3/4 cup flour
• 1/2 cup sugar
• 1/4 tsp. salt
• 1 tsp. baking powder
• 1/3 cup cocoa powder
• 50 g melted margarine
• 1 egg
• 4 tbsp. l. milk
• 1 tbsp. l. vanilla extract

Chocolate syrup:

• 1/2 cup brown sugar
• 1/3 cup cocoa powder
• 150 ml water

Cooking method:

1. Mix flour, baking powder, sugar, salt and cocoa. Add melted margarine, egg, milk and vanilla. Mix well and place in a microwave safe bowl. The edges of the bowl should be at least 5 cm high.
2. Make chocolate sauce by mixing brown sugar and cocoa. Sprinkle this mixture over the dough.
3. Heat the water for 30 seconds and carefully pour it over the dough. Using a fork, gently move the dough to allow some of the water to drip to the bottom.
4. Cook on high for 5 minutes. Serve with ice cream.

Chocolate cake

Ingredients:

• 40 g butter
• 1/2 cup sugar
• 1 egg
• 1 tsp. vanilla
• 1/4 cup milk
• 1/2 cup flour
• 2 tbsp. l. cocoa powder
• 1/4 tsp. baking powder
• a little salt

Cooking method:

1. Grease a small microwave-safe bowl with vegetable oil.
2. Combine softened butter, sugar, egg, vanilla and milk, mix everything thoroughly. Add flour, cocoa powder, baking powder and salt. Stir and place the dough into a greased bowl.
3. Cover and microwave on high for 2-3 minutes until the cake springs back when pressed. Since all microwaves cook differently, the cooking time for yours may be slightly different.
4. Let cool, then cover with a serving plate and invert.

No-bake chocolate chip cookies

Ingredients:

• 1 cup cashews (any other nuts)
• 3/4 cup pitted dates
• 1/4 cup oatmeal
• 100 g dark chocolate
• a little salt

Cooking method:

1. Place the nuts in a food processor and grind until crumbly. Or pass the nuts through a meat grinder. Add oats and dates and process until smooth.
2. Grate the chocolate and add to the mixture. There's a little salt in there too. Stir.
3. Roll small balls with your hands dipped in water.

No-bake chocolate cake

Ingredients:

• 300 g cookies
• 150 g butter
• 3-4 tbsp. l. cocoa
• 250 g cream cheese
• 50-100 g powdered sugar
• 200 g chocolate
• 100 g cream

Cooking method:

1. First you need to make the base - the cake layer. The butter must be melted and the cookies crushed using a blender or hammer. In a deep bowl, combine butter, cookie crumbs and cocoa. Mix thoroughly until the mass becomes homogeneous.
2. Place crumbs on the bottom of the pan and press firmly. You can use a glass for this. The crumbs need to be spread out in an even layer and the cake should be placed in the refrigerator.
3. It's time to start filling. Beat the cream cheese (you can also use curd mass), gradually adding powdered sugar.
4. And now the main ingredient is chocolate. It must be sent to a water bath and melted. Then let cool slightly and carefully fold into the cream cheese. Beat the mixture thoroughly again.


Ingredients:

• 1 tbsp. l. butter for baking sheet
• 1 can of condensed milk
• 1 tsp. vanilla extract
• 240 g chocolate chips
• 1 cup Nutella
• 3 tbsp. l. butter
• 1/2 tsp. sea ​​salt

Cooking method:

1. Grease the bottom and walls of a 20*20 cm baking tray with butter. Line a baking sheet with parchment paper, leaving a 5cm overhang on the sides.
2. In a medium glass bowl, stir together condensed milk, vanilla extract, chocolate chips, Nutella, and chopped butter.
3. Set bowl over medium saucepan of gently simmering water. The water level should be low enough that the bottom of the bowl should not touch the water. Stir until the chocolate has melted and the mixture is smooth, 5 to 7 minutes.
4. Pour the mixture into the prepared baking sheet.
5. Smooth the top with a spatula and sprinkle with sea salt. Place in the refrigerator for at least 2 hours.
6. Once the fudge has cooled, run a knife under hot water, dry it, and run it around the edges of the pan to loosen the fudge. Using drapes of parchment paper, lift fudge out of pan. Remove paper. Cut the fondant into 2cm squares.

Homemade chocolate spread is a natural, tasty breakfast or dessert for those with a sweet tooth and chocolate fans, which won’t be difficult to make if you have the right ingredients. The sweetness can be served with toast, fresh bread or crackers for tea, and can also be used as a filling for homemade cakes.

How to make chocolate spread?

Preparing chocolate spread at home is not as difficult as it might seem at first. The secrets and subtleties of technology will help you execute any recipe efficiently and effectively.

1. Preparing chocolate paste at home requires, first of all, the presence of basic components that determine the taste of sweetness. Depending on the recipe, you may need chocolate, cocoa, butter, sugar, and nuts to create a dessert. Flour or starch is added for thickness, and vanilla and other spices are added for flavor.
2. When adding nuts to the composition, they are first 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 paste with the addition of nuts is processed in a blender. You can simply beat the delicacy without nut filling with a mixer.

How to make chocolate spread from chocolate?

Making your own chocolate paste from ready-made chocolate is one of the easiest and fastest ways to get your favorite homemade treat. The recipe presented below will help you cope with the task in the best possible way and will not take much time and effort. You can take one type of nuts or do without any filler at all.

Ingredients:

• dark chocolate – 75 g;
• flour – 2 teaspoons;
• condensed milk – 1 can;
• cocoa – 2 tbsp. spoons;
• butter – 150 g;
• walnuts and peanuts - 0.5 cups each.

Preparation

1. Melt the butter in a thick-bottomed saucepan.
2. Add broken chocolate and stir until the pieces dissolve.
3. Stir condensed milk into the mixture, and then flour and cocoa until the lumps dissolve.
4. Heat the mixture with continuous stirring until it boils and thickens.
5. Finally, the chocolate paste is supplemented with chopped nuts, whipped again with a blender and cooled.

Nutella chocolate spread at home

A favorite of many, it is simply prepared at home. Compared to a purchased product, the resulting homemade delicacy does not contain harmful impurities, preservatives or other dubious additives. In the original recipe, the nut filling is hazelnuts, but if you don’t have it, you can use other nuts.

Ingredients:

• milk – 4 glasses;
• sugar – 4 cups;
• flour - 4 tbsp. spoons;
• hazelnuts – 4 tbsp. spoons;
• cocoa – 6 tbsp. spoon;
• butter – 250 g;
• salt – 0.5 teaspoon.

Preparation

1. Mix the dry ingredients in a saucepan: sugar, flour, cocoa and salt.
2. Pour in milk in portions, stirring with a whisk, add butter.
3. Place the container on the stove and cook with continuous stirring for 15-20 minutes, after which add the nuts chopped in a blender.
4. Finally, the natural chocolate paste is boiled to the desired thickness and crushed as needed with a blender.

Homemade chocolate-nut butter

Another version of the delicious pasta, presented below, will be received with special respect by lovers of nuts, the number of which predominates in this recipe. You can use hazelnuts, walnuts, pine nuts, peanuts or a mixture of several types. The product must be lightly browned until fragrant, and then crushed.

Ingredients:

• milk – 500 ml;
• sugar – 200 g;
• egg – 1 pc.;
• flour – 2 tbsp. spoons;
• nuts – 200 g;
• cocoa – 6 tbsp. spoon;
• butter – 70 g;
• vanilla - to taste.

Preparation

1. Combine dry ingredients: sugar, flour, cocoa and vanilla.
2. Break an egg into the mixture, grind thoroughly, adding a couple of tablespoons of milk.
3. Pour in the rest of the milk, stir, and place the container on the stove.
4. Grind the nuts, put them in the base of the delicacy, stir the mass, and heat it to a boil.
5. After it thickens, add butter and vanilla and after a minute remove from heat.

Chocolate milk paste - recipe

Chocolate-milk paste, even without nuts and in a laconic composition, manages to have excellent taste and incredibly tender. A particularly rich taste of sweetness can be obtained by using homemade milk, flavoring it with vanilla or a natural vanilla stick while boiling, and boiling it 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.

Preparation

1. Mix flour with cocoa and sugar, adding vanilla to taste.
2. Add milk little by little, stirring the mixture with a whisk each time, and ensure that all lumps are dissolved.
3. Place the vessel 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 simply 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 sweet baking recipes, served with pancakes and pancakes. The key to success is using only high-quality and natural ingredients from a trusted manufacturer.

Ingredients:

• milk – 500 ml;
• sugar – 250 g;
• flour – 3 tbsp. spoons;
• cocoa – 6 tbsp. spoon;
• butter – 200 g;
• vanilla - to taste.

Preparation

1. Mix sugar with cocoa and flour, adding vanillin.
2. Melt the butter in the milk over moderate heat, then add the dry ingredients, stirring the substance vigorously with a whisk.
3. After the chocolate paste boils and thickens, transfer it to a jar and store it in the cold.

Chocolate spread without cooking

Homemade chocolate spread is a recipe that can be made without heat treatment. The delicacy is made with or without nuts, filling the mass with the desired flavors in the form of vanilla, cinnamon, lemon zest and other additives. To make the dessert uniform, use powdered sugar or pre-grind granulated sugar in a coffee grinder.

Ingredients:

• cold boiled milk – 150 ml;
• powdered sugar – 4 tbsp. spoons;
• vanilla sugar – 1 sachet;
• powdered milk – 4 tbsp. spoons;
• cocoa – 4 tbsp. spoons;
• odorless vegetable oil – 350 ml.

Preparation

1. Beat the milk with the addition of powdered sugar and vanilla sugar using a blender.
2. Add dry milk and beat again.
3. Pour in vegetable oil in a thin stream, continuing to whisk until the mixture thickens.
4. Place 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. Place white and chocolate paste into a jar, alternating layers.

Chocolate spread with milk powder - recipe

Chocolate spread with milk powder will taste very good. The concentration of chocolate flavor can be adjusted by varying the amount of cocoa powder, and the sweetness by changing the portion of granulated sugar used. Nuts crushed into fine crumbs or powder will also not be superfluous in the composition.

Ingredients:

• powdered milk – 200 g;
• granulated sugar – 250 g;
• water – 75 ml;
• cocoa – 5-6 tbsp. spoon;
• butter – 70 g;
• vanilla - to taste.

Preparation

1. A 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 spread

Chocolate spread, the recipe for which will be presented below, is made from white chocolate and turns out surprisingly tender and soft. The composition of the delicacy is supplemented with vanilla, additionally chopped nuts or coconut flakes, each time obtaining a new result that will be appropriate for serving on its own, complementing desserts or baking.

Ingredients:

• white chocolate and butter – 200 g;
• condensed milk – 400 g;
• coconut shavings or nuts - to taste.

Preparation

1. Melt the butter and white chocolate slices in a water bath, stirring.
2. Add condensed milk, mix the ingredients thoroughly with a mixer or whisk.
3. Add coconut shavings or nuts, mix again, and place in the cold.
4. After 3-4 hours, the chocolate white paste will be ready for use.

Chocolate banana spread

Chocolate paste made from cocoa powder and bananas tastes amazing. The amount of powdered sugar used will depend on the natural sweetness of the banana pulp. The thickness of the treat is adjusted by adding an additional portion of chopped nuts or reducing the amount of milk used.

Ingredients:

• milk – 2/3 cup;
• bananas – 2 pcs.;
• powdered sugar – 2 tbsp. spoons;
• cocoa – 6 tbsp. spoon;
• hazelnuts – 2.5 cups.

Preparation

1. Grind the roasted hazelnuts in a blender.
2. Add bananas, cocoa, powder and beat again until the mixture is smooth.
3. The finished product can be stored in the refrigerator for no more than a week.

Chocolate spread with vegetable oil - recipe

Chocolate paste with vegetable oil can be prepared in a matter of minutes using a blender. The basis for the delicacy is dark or milk chocolate and hazelnuts fried in a dry frying pan or in the oven, which, if necessary, can be replaced with other nuts available.

Ingredients:

• chocolate – 1 bar;
• hazelnuts – 1 cup;
• vegetable oil – 2-4 tbsp. spoons.

Preparation

1. Chocolate and hazelnuts broken into slices are placed in a blender, crushed to a paste-like texture, adding vegetable oil in the process.
2. Once the desired texture is achieved, the paste is transferred to a jar and stored in the cold.

Chocolate spread from condensed milk and cocoa

Prepared with the addition of condensed milk and natural chocolate, it is much tastier than store-bought analogues and, without a doubt, healthier. The delicacy is traditionally prepared with hazelnuts, other nuts are used for filling, or the paste is left completely without any additives.

Ingredients:

• condensed milk – 1 can;
• flour – 2 teaspoons;
• chocolate – 100 g;
• cocoa – 2 tbsp. spoons;
• butter – 150 g;
• nuts – 1 cup.

Preparation

1. Melt the butter along with the chocolate slices.
2. Stir in condensed milk, cocoa powder and flour, heat with continuous stirring until boiling.
3. Add chopped nuts and beat the mixture with a blender.

Chocolate bean paste

Dietary and not as high in calories as the classic version, vegan chocolate spread made from beans is obtained. 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.

Chocolate spread is a favorite delicacy for small and large sweet tooths. Its traditional use is making sandwiches, but in addition it can be used as a filling for bagels, a layer of cakes, and in baking. There are as many ways to use it as there are recipes.

The paste according to this recipe turns out 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 with confectionery glaze.

Ingredient proportions per serving:

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

Chocolate paste recipe step by step:

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

Nutella at home

Nutella chocolate spread, which made the Ferrero family of Italian confectioners famous, is popular in corners all over the world. An important component of the paste are nuts. The classic version uses roasted hazelnuts, but in the homemade version of the delicacy you can also use other nuts (walnuts, peanuts, hazelnuts, almonds).

List of products used in making homemade Nutella:

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

Cooking method:

1. Take the butter out of the refrigerator and cut it into small cubes so that it reaches room temperature faster. Grind the nuts into powder. The smaller its particles, 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 no even the smallest lumps, and bring it to a boil over low heat.
3. Add nut flour and salt to the container with the bubbling mixture. The last component will act as a natural flavor enhancer. Boil the paste to the required thickness.
4. Then cool the chocolate mass to 40-50 degrees, add butter and beat with a mixer until smooth.

How to make a cocoa treat

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

To prepare it you need to take:

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

How to prepare chocolate spread step by step:

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

Chocolate-nut butter

Nuts are an essential component in many chocolate spread recipes.

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

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

Cooking steps:

1. Place chocolate chopped into small pieces into hot melted butter and mix until butter and chocolate become one mass.
2. Pour condensed milk into the resulting mixture, sift the flour and cocoa and place on the stove. Stirring continuously, bring the contents of the container to a boil. Immediately remove from heat, add nut flour, stir and the paste is ready.

Dessert with coffee flavor

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

To prepare an invigorating dessert you will need:

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

Preparation:

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

Cooking with white chocolate

White chocolate 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 purchased in the form of almond flour.

To prepare the treat you will need:

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

Progress:

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

Chocolate spread with milk powder

If you use powdered milk rather than natural milk as the basis for the paste, the preparation technology will change slightly. There will be no need to boil the product until it thickens, and the consistency of the lipstick can always be adjusted by the amount of nuts.

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

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

Progress:

1. Fry the peanuts for 10 minutes in a dry frying pan, stirring occasionally. Then peel off the husks, which will be easily separated, and grind into flour using 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. Cook the syrup for five minutes after boiling, making sure that the sugar does not burn. Remove the syrup from the stove.
3. First add cocoa powder to the hot syrup and stir thoroughly. Follow with the butter, stir the mixture until the creamy product is completely dispersed.
4. Next, add dry milk one tablespoon at a time into the mixture, stirring thoroughly to eliminate any lumps. Stir in the nuts last. After this, remove the pasta for further storage or serve.





The vegetarian version of chocolate spread includes:

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

How to make chocolate spread:

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

It’s easy to create a delicious treat 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 a recipe uses cocoa powder, you should choose it responsibly. Because its quality can affect the taste of the entire dish. Instant cocoa powder is inferior in its characteristics to natural cocoa powder, which must be boiled. The fat content of the powder should be at least 15%; this will leave oily marks on your fingers. It must 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. Add the mixture to the milk. Stir thoroughly.
5. Add sour cream.
6. Reduce heat to low.
7. Bring the chocolate mixture to a boil.
8. Let sit for about a quarter of an hour until thickened.
9. Stir all the time.
10. Add nuts and stir.
11. Let cool.

Five of the fastest chocolate paste recipes:

Helpful Tips:
. The paste can be an excellent cream for cakes. You can also pour it over fruits (strawberries, bananas, etc.) or spread it on white bread.
. The more milk you add, the less thick the paste will be.
. To add aroma and additional taste, you can add vanilla and cinnamon to the paste during cooking. After cooking, add raisins, prunes and other dried fruits.
. Walnuts can easily be replaced with cashews and hazelnuts.

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

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

Add cocoa and egg to the butter, repeat beating and combine the butter mixture with the flour mixture. The result is a sticky dough, before starting to form it it is advisable to lubricate your hands with a drop of vegetable oil.

Measure out portions of dough approximately equal in volume to a quarter cup. Roll each portion into a ball and place the dough balls on the parchment paper about 5cm apart. Place frozen chocolate spread in the center of each ball and press lightly. Gather the edges of the dough over the top to cover the pasta. Sprinkle the cookies with a pinch of coarse salt.

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 you have to do is place the cookies in an oven preheated to 180 degrees for 15–18 minutes.

Allow the cookies to cool for 10-15 minutes before tasting.

Ingredients:

• 1 ½ cups (180 g) flour;
• 1 ½ teaspoons (5 g) starch;
• 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 spread.

Preparation

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