06 February 2023

4 Recipes with Audere’s Chocolate Spreads

by Camilla Renzi

Sinking your spoon into Audere’s delicious chocolate spread is one of the few moments where the world stays outside the door and you are enveloped in pure pleasure.

But are you sure you enjoy this experience to the fullest?

Try these recipes and discover new ways to enjoy Audere’s chocolate spreads that you would never have thought of.

Choose your favourite variant from hazelnut, dark or milk cream and put on your chef’s apron.

Banana and chocolate spread muffins

Ingredients:

– 1 egg,

– 160gr 00 flour,

– 80 g chocolate spread from Audere,

– ½ sachet of baking powder,

– 2 bananas,

– 100gr sugar,

– 40ml sunflower oil.

Procedure:

Peel the bananas and mash them with a fork inside a bowl until almost creamy and smooth.

Beat the egg with the sugar using an electric whisk.

Add the banana cream and the seed oil and mix everything together well.

Sift the flour and baking powder into the liquid mixture and mix everything together.

Meanwhile, turn the oven on fan mode to 180 degrees.

Use a muffin tin or paper cups. Put two tablespoons of batter in each ramekin.

Add a tablespoon of Audere spread in the centre of the dough.

Bake for 16 minutes.

Cold cheesecake with chocolate spread

Ingredients:

– 200gr dry biscuits of your choice (classic or cocoa),

– 100gr butter,

– 500gr fresh ricotta cheese (alternatively: classic spreadable cheese),

– 200ml fresh cream,

– 100gr sugar,

– 150gr chocolate cream spread.

Procedure:

With the help of an electric mixer coarsely grind the biscuits into powder. Melt the butter in a small pan and add it to the biscuit mixture.

Take a round baking tin and spread the biscuit and butter mixture on the bottom with the help of a spoon. Make sure you also cover half the edges of the baking tin.

Leave the baking tin in the refrigerator for at least half an hour.

Drain the ricotta well.

Mix together the ricotta and sugar until soft and lump-free. Also add the chocolate spread.

Finally, mix together the cream.

Pour the ricotta and chocolate cream into the baking tin.

Let the cake rest in the fridge for another 5 hours before serving.

You can decorate the cake with chocolate chips or red fruits (their acidity contrasts well with the sweetness of the chocolate).

Fresh chocolate-covered fruit

Ingredients:

– Fruit to taste (such as apple, banana, tangerine, pear),

– 100 g chocolate spread.

Procedure:

Cut the fruit of your choice into small pieces.

To facilitate covering with chocolate, first slightly melt the Audere chocolate spread in a bain-marie.

With the help of a toothpick, dip the fruit into the chocolate spread.

Let the chocolate-covered fruit rest in the refrigerator for at least 2 hours before serving.

Caffè mocaccino

Ingredients for 4 persons

– 4 espresso,

– 800ml fresh milk,

– 100 g chocolate spread,

– sugar,

– cocoa powder.

Procedure:

Heat the milk together with the chocolate spread in a saucepan and keep stirring with a spatula until the chocolate spread is perfectly absorbed.

Take 4 cups and sprinkle the chocolate spread on the bottom.

Pour one espresso per cup.

Add the milk and chocolate cream.

Separately, whip some milk with the help of a whisk and add the foamed milk to each cup.

Sprinkle the surface with sugar and unsweetened cocoa to taste.