If you’ve been consuming your favorite chocolate spread between slices of toast or straight out of the jar, then you’re doing it all wrong! What if we told you that there are far more delectable ways to devour this rich, smooth spread?
No-Bake Chocolate Cake
Want to fix yourself a quick, tasty dessert using chocolate spread? This lazy, no-bake dessert is just what you need!
Ingredients
- 78 gm heavy whipping cream
- 99 gm chocolate spread
- 2 tbsp butter
- 1 tbsp baking soda
- 20 plain biscuits (or cookies of your choice)
Instructions
- Take a 6-inch round cake pan and line it with aluminium foil. Spray the pan with cooking spray.
- Add whipping cream, chocolate spread, butter and baking soda into a large bowl and microwave it for a minute (on high). Stir the mixture until it is smoothly blended.
- Break the biscuits into small chunks and gently combine them into the mixture.
- Pour the mixture into a cake pan. Cover and refrigerate overnight.
- Once set, your no-bake dessert is ready to be served.
Cranberry Chocolate Sandwich Cookies
Give traditional cookies a makeover by trying out this recipe for cranberry chocolate sandwich cookies.
Ingredients
- 215 gm butter (softened)
- 227 gm confectioner’s sugar
- 3 tsp vanilla extract
- 657 gm all-purpose flour
- ¼ tsp salt
- 88 gm dried cranberries (finely chopped)
- 59 ml 2% milk
- 223 gm chocolate spread
Instructions
- In a large bowl, combine butter and sugar until you get a light and fluffy consistency. Add vanilla extract to this.
- In another bowl, whisk flour and salt. To this, gradually add the butter and sugar mixture, finishing off with dried cranberries.
- Divide the dough into two halves; shape each half into a disk.
- Wrap and refrigerate both the disks for at least 30 minutes or until they are firm enough to roll.
- Preheat your oven to 162°C.
- Lightly flour your work surface and roll each half of the refrigerated dough until you achieve a ¼-inch thickness.
- Use a 2-inch, floured cookie cutter to cut your rolled-up dough.
- Place the cut-out dough pieces, two inches apart, on a baking tray lined with parchment. Brush them with milk.
- Bake for 18-20 minutes or until the edges of the cookies turn brown. Once baked, transfer the cookies to a wire rack to cool.
- Fan out the chocolate spread over half the cookies and create a sandwich with the remaining half.
- Your baked dessert is ready to be devoured. Store them in an airtight container.
Chocolate Hazelnut Pudding Torte
This chocolate hazelnut pudding torte is so easy to put together that even your kids can do it.
Ingredients
- 24 ladyfinger biscuits
- 149 gm chocolate spread
- 352 gm half-and-half cream
- 96 gm instant French vanilla pudding mix
- 340 gm whipped cream
- Cadbury Chocolate (grated or shaved)
Instructions
- In an 11 x 7-inch dish, arrange 12 ladyfinger biscuits. Roll out half of the chocolate spread onto the biscuits.
- In a large bowl, whisk the half-and-half cream and the pudding mix. Combine the whipped cream with the mixture.
- Distribute half of this mixture on the ladyfinger biscuit and chocolate spread. Top it off with the remaining biscuits, chocolate spread and pudding mixture.
- Sprinkle grated or shaved chocolate and refrigerate (covered) for at least 8 hours or overnight.
- Your pudding torte is ready!
Banana-Hazlenut Pain Perdu Duet
If you’re ever in the mood to have dessert for breakfast, this indulgent tasty dessert recipe for banana-hazelnut pain perdu duet is it.
Ingredients
- 8 French bread slices (½-inch thick)
- 58 gm cream cheese (softened)
- 74 gm chocolate spread
- 1 medium banana (cut into slices)
- 4 tsp brown sugar
- 4 eggs
- 236 ml 2% milk
- 59 ml hazelnut liqueur
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 2 tbsp butter
- Toppings: Confectioners’ sugar, maple syrup, banana slices or fresh mint leaves
Instructions
- Roll out cream cheese and chocolate spread on four slices of French bread.
- Top each slice with banana, brown sugar and the remaining bread slices.
- Whisk eggs, milk, liqueur, cinnamon and vanilla extract in a bowl.
- Heat butter in a heavy skillet over medium-low heat.
- Dip both sides of the sandwiches in the egg mixture. Make sure that the bread amply soaks up the egg mixture.
- Toast the sandwiches on a skillet until golden brown.
- Serve this tasty dessert with your choice of toppings.
Still not satisfied? Try making this super simple Oreo PB & Chocolate Dip or these decadent Oreo banana quesadillas or these super quick Chocolate-Dipped Oreo Cheese Balls.