Eating chocolate and chocolate spread speeds up the production of serotonin, the hormone of happiness. The hormone, in turn, reduces stress levels and improves mood. Speaking about the dangers of chocolate paste, the emphasis is on the presence of palm oil, but homemade pasta will not only be tasty, but also healthy.
Chocolate spread with nuts
Ingredients:
- 150 g butter;
- 80 g of sugar;
- 1, 5 glasses of milk;
- 60 g of cocoa powder;
- 40 g flour;
- nuts;
- vanilla.
Combine flour, sugar and cocoa in a convenient container. Slowly pour milk into the dry ingredients mixture. Remember to stir constantly. Your favorite nuts - peanuts, walnuts, cashews, grind with a coffee grinder or in a mortar.
Put the mixture on fire and stir constantly with a whisk so that the mass does not burn. Add crushed nuts and butter. Simmer over low heat until the paste is thickened. After cooling, transfer the cream to a convenient container and store in the refrigerator.
If you reduce the sugar content in classic chocolate paste and add cottage cheese, you get a tasty and healthy treat for children.
Coffee Chocolate Paste
Ingredients:
- half a liter of milk;
- 350 g sugar or powdered sugar;
- 45 g cocoa;
- 45 g flour;
- 7 g of instant coffee;
- 120 g butter.
Use a thick-bottomed dish for making pasta. Mix dry ingredients in it. Add milk to the mixture and rub until the lumps disappear.
Put the container on low heat and, stirring constantly, wait for it to boil. Remove the pan from heat and add the pre-sliced butter. Stir until completely dissolved.
This pasta will not only be a great addition to your morning crispy bun, but also a delicious filling for eclairs and a decoration for sweet pastries.
Chocolate spread with sour cream
Ingredients:
- 200 g butter;
- 300 ml of milk;
- 200 g sour cream with a fat content of 30%;
- 400 g of sugar;
- 4 g vanillin.
In a saucepan, combine milk, butter, vanillin, cocoa powder and sugar. Set the container on low heat and, stirring constantly with a whisk, wait for the oil to dissolve. Then add sour cream. Evaporate the paste until it reaches the consistency necessary for spreading. Transfer the cooled mass to a jar.
Pay special attention to the choice of products, the higher their fat content, the more elastic and softer the chocolate paste will be. To prevent lumps from forming when adding cocoa to milk, first combine the cocoa with a teaspoon of sugar.
If you add mashed banana and milk mixed with orange juice to dry products when mixing, you get an original dessert.
Chocolate paste with cognac
Ingredients:
- 200 ml of milk;
- 120 g of sugar;
- half a tablespoon of starch;
- 20 g of cocoa powder;
- 20 g of dark chocolate;
- 80 g of butter;
- 7 g vanilla sugar;
- half a tablespoon of brandy;
- 5 g of instant coffee.
Bring some milk (120 ml) and sugar to a boil. Combine half of the remaining milk with cocoa, the other half with starch. Mix cocoa with milk and hot milk, bring to a boil. Add diluted starch in a thin stream and heat without boiling. Dip butter, chocolate, instant coffee and vanilla sugar into the hot mass. After the sugar is completely dissolved, pour in the cognac and leave to cool.
