Chocolate spread with nuts
I have already made homemade chocolate spread (link at the end of the post). Today I decided to change the recipe a little: I removed the chocolate and added ground cashews. In my opinion, any nuts will work here, the main thing is to grind them finely. The paste was not very thick. It spread perfectly and was eaten with spoons instantly.
Adjust servings in the full version
Rinse the nuts under running water, dry on a paper towel and fry in a dry frying pan until light golden brown.
Grind the nuts as finely as possible. Mine were still a little grainy, as the photo shows, and the pieces were noticeable in the spread.
Pour milk into a saucepan and place on the stove over low heat. Add sugar and, stirring, heat until sugar dissolves. No need to boil.
Pour chopped nuts, milk powder and cocoa into hot milk
and stir. The result was a rather thick mass.
Next time you need to either increase the amount of milk or reduce the amount of dry ingredients.
Now you need an immersion blender. Transfer the mixture into a mixing glass. Pour in about half the entire volume of oil and start beating at high speed. Continuing to beat, slowly add oil, achieving the desired thickness of the paste.
This paste turned out not as thick as the previous one (last time I cooked chocolate spread no nuts).