Granny’s cookbook.

Nut free chocolate spread

This chocolate spread is so easy and doesn’t take long, you’ll wonder why you ever bothered with store bought. And as so many people are affected by nuts you can’t be too careful. I whipped up a batch in no time at all.

Nut free chocolate spread

1/4 cup of water

1/2 or 3.5oz cup of granulated sugar

1 tablespoon of unsweetened cocoa powder

A pinch of salt 1 teaspoon of vanilla essence

2/3 cup or 4 oz of bittersweet chocolate chopped finely

5oz of unsalted butter, (or omit the pinch of salt and use regular butter)

Method

In a small saucepan, out the water, sugar, cocoa and salt, place this over a medium heat and stir to combine, keep going till the mixture reaches a simmer.

Take off the heat and add the vanilla, cubed butter and chocolate, whisk this time to combine. The mixture should have a close resemblance to hot fudge sauce when ready.

Pour this mixture into a clean container, preferably one that has a screw lid to keep out fluff and insects.

I used a spatula to do that as I didn’t want to waste any of this goodness.

That’s it, it’s so easy and fast and no nuts. It goes on everything you’d put chocolate spread on including waffles, toast, or ice cream.

It will last in the fridge for up to two weeks if your children will leave it there that is.

Me, I’m expecting to have to make some more tomorrow after the boys come home from school this afternoon.

I’m even thinking I might make a larger batch and give it as part of the home-made side of my gifts this year.

Enjoy.