Boozy Chocolate Spread
This content is intended solely for users of legal drinking age. Drink responsibly.
Tasty Team
92% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 20 servings
- 1 ⅔ cups hazelnut (200 g)
- ¾ cup double cream (200 mL)
- ½ cup irish cream liqueur (100 mL)
- 7 oz milk chocolate (200 g), melted
- ⅓ cup icing sugar (50 g)
- 1 tablespoon cocoa powder
Nutrition Info
- Calories 150
- Fat 10g
- Carbs 11g
- Fiber 0g
- Sugar 9g
- Protein 2g
Estimated values based on one serving size.
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Preparation
- Preheat the oven to 180°C (350°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. (Unless you have a very good quality food processor, there will be little bits in there - which simply add texture!)
- Transfer into your favourite 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 250 millilitres (1 cup) of warm milk for an indulgent hot chocolate!
- Enjoy!
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