A homemade peanut butter chocolate spread atop a cupcake chocolate brownie.
J E Nilsson and C M Cordeiro-Nilsson © 2010
So I ran out of Nutella. Complete devastation on my part, me being almost addicted to the stuff. But on the upside of this small set-back for breakfast this morning was the fact that I could now raid my kitchen cupboards to make my own chocolate spread.
Roasted peanuts.
I found myself staring at a bag of roasted peanuts and immediately recalled the last time I attempted to make my own peanut butter. Disastrous. I turned out overly chunky and non-spreadable peanut butter. So appalled at what I could possibly churn out with something as simple as a little oil, ground peanuts and sugar that I haven’t brought myself to try again since then.
But I took a deep breath, with my conviction that nothing could possibly go that wrong with nuts in chocolate made spreadable, and decided to see if I could combine the two to get … peanutella?
Ground peanuts and melted chocolate swirl.
So there isn’t a recipe that I have to share today but rather this peanut chocolate spread was really as my great grandmother would say, agak agak on all ingredients.
Decadent in a jar – not for calorie counters.
The peanuts that were ground into a paste with honey and sugar, stirred into molten dark and white Valrhona chocolate, turned out nice and spreadable.
Later in the afternoon a spread on top of a chocolate muffin proved quite a perfect Swedish “Söndag fika”.