How To Make Boozy Chocolate Spread
This chocolate spread is made with hazelnut, milk chocolate, and double cream, plus a hint of booze with Irish cream liqueur. Ready in under 30 minutes.
Preheat the oven to 350 degrees F.
In a single layer, bake the hazelnuts for 20 minutes.
Wrap the hazelnuts in a clean towel and rub vigorously for a few minutes to remove the skins.
Pour the hazelnuts into a food processor (discarding the skins) and blend on high.
Slowly add the Irish cream liqueur and the double cream.
Take off the lid and add the icing sugar, cocoa powder, and melted chocolate, then blend again until smooth.
Transfer into a jar, where it will keep in the fridge for up to 2 weeks.
Spread on crusty bread and crepes, or stir 1 heaped tablespoon into 1 cup of warm milk for a hot chocolate.
- Calories: 186.31kcal
- Fat: 13.14g
- Saturated Fat: 4.42g
- Monounsaturated Fat: 6.82g
- Polyunsaturated Fat: 1.16g
- Carbohydrates: 13.43g
- Fiber: 1.53g
- Sugar: 10.47g
- Protein: 2.68g
- Cholesterol: 14.51mg
- Sodium: 11.88mg
- Calcium: 37.81mg
- Potassium: 126.35mg
- Iron: 0.81mg
- Vitamin A: 42.65µg
- Vitamin C: 0.76mg
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