Caffè Mocha chocolate spread is a beautiful combination of dark chocolate, coffee and hazelnuts. It’s easy to make and perfect for grown up tastes.
There’s no denying it, I’m bringing you an excessively indulgent treat this week. Caffè Mocha Chocolate Spread is made using muscovado sugar, dark chocolate and coffee. These ingredients create a rich, complex treat of a spread for your morning toast. The spread is:
- Bittersweet
- Nutty
- Deeply chocolatey
- Wickedly alluring
I am a shameless, self-confessed lover of Nutella. I like to think of my Caffè Mocha Chocolate Spread as Nutella Sr – it’s just slightly more mature than Nutella itself.
The idea for Caffè Mocha Chocolate Spread came to me during breakfast time on a recent family holiday to France. We were sitting around eating croissants and fresh bread, with copious amounts of butter, blackcurrant jam and Nutella. As we do….
Conversation got around to why we like Nutella (um… chocolate) and how we had miraculously made a rather large jar disappear during our 2-week stay. Please don’t judge me.
As we I sat there, deep in though about Nutella, somebody mentioned my Espresso, Hazelnut & Nutella Thumprint Cookies. I started to think about those cookies and the joyful fusion that is chocolate, hazelnuts and coffee. Bam. Just like that, the idea of homemade chocolate spread laced with coffee and hazelnuts was born.
It had to happen.
Making Caffè Mocha Chocolate Spread is extremely easy. In fact, it’s the kind of recipe you could whip up before your day has even properly started: in your PJ’s, standing on one leg, with your eyes closed, singing loudly – you are working alone, right?
Bonus: Caffè Mocha Chocolate Spread can be enjoyed in a multitude of ways. Try it slathered on your morning toast, brioche or croissant. Drop a spoonful onto your favourite pancakes or waffles. Sandwich layers of sponge cake together with it. Use it as a dip for fresh fruit. Scoop it into an ice cream sundae. Just try to make the jar last more than 24 hours. ?
Caffè Mocha Chocolate Spread
Ingredients
- 50 g/ 2oz Dark muscovado sugar
- 75 ml/ 1/3 cup Water
- 2 tsp Instant coffee granules
- 1 tsp Vanilla extract
- 200 g/ 7oz Dark chocolate (I used 72%)
- 125 ml/ 1/2 cup Whole (full fat) milk
- 5 tbsp Chopped hazelnuts (optional)
Instructions
- Chop the chocolate as finely as you can
- Put the sugar, water, coffee & vanilla extract into a small, heavy based saucepan and heat gently until the sugar and coffee granules have dissolved. Bring to the boil, then remove from the heat and let the syrup stand for 1 minute
- Tip the chocolate into the syrup and use a stick blender to pulse the melting chocolate into the syrup. If you don't have a stick blender, then stir vigorously with a wooden spoon for 2-3 minutes until the chocolate has completely melted
- Stir in the milk and add the hazelnuts (if using)
- Decant into a jar and allow to set for around 4 hours
- Store in the fridge for up to 2 week and bring to room temperature before serving
Winnie
This is just perfect to surprise my husband! He looooooooves mocha flavor.
Thanks for sharing this easy recipe
BTW – these photos are mouth-watring
Jane Saunders
Thanks so much, Winnie. You’ve made my day.
Christine | Mid-Life Croissant
Licking my lips once again. Delicious, Jane. And beautiful. Thanks for linking up at #SaucySaturdays.
Jane Saunders
A pleasure as always, Christine.
Sanghamitra
Thanks for the wonderful recipe. I tried this with 85% Dark chocolate since that is what I had at hand. Even at room temperature, the spread isn’t that spreadable. What can I do to make it spreadable easily ? ( Other than warming it slightly in the microwave . )
Thank you in anticipation. 🙂
Jane Saunders
Hi Sanghamitra, thanks for getting in touch. I’m so please you’ve liked my recipe enough to try it out but I’m sorry it’s not as soft as is should be. I do know from experience that some chocolate can be trickier to work with than others, but I’m also wondering if the higher % of the chocolate might have impacted your result. I have heard that cooking with darker chocolate can lead to tougher bakes, so maybe it’s having the effect of making a firmer spread here. It won’t harm to give the spread a few seconds in the microwave, but you could also remelt the batch of spread gently and whisk in 2-3 extra tbsp milk and then allow it to re-set. I have not had to do this, so it’s my best guess – let me know how you get along. In the meantime think I might well try the recipe out with 85% chocolate asap to see how I get on.
Sanghamitra
Thank you so much for your quick response . I did assume as much but didn’t dare risk it. Let me give it a go and see. Would def get back to you. 🙂
Sanghamitra
Hi Jane, thank you for bailing me out of that one. I added 5 tablespoons of milk and whisked it. Let it firm up in the fridge now for the last 4 hours. Just sneaked a little out with a spoon and viola! It is definitely much more softer and spreadable.
Just a little query. How many ml/ounce/gm does this recipe yield ?
Thank you so much once again.
Jane Saunders
Ah, so pleased it’s worked. From memory it fills about 1 1/2 old jam jars (so about 450g/ 16 oz). Again, once I remake this with some 85% chocolate I’ll update with measurements. This was one of my earlier blogging recipes, back then I didn’t make a note of final quantities, but I do now. Thanks so much for letting me know how you got along.