Belgian Chocolate Spread

Prep Time
Cook Time
Ready In

"This spread goes on white bread or rolls to make simple bread or toast something special for breakfast. Recipe source: 150 Dutch & Belgian Recipes Makes 1 3/4 pounds of chocolate spread. I think this is similar to a spread that comes in a jar available in the grocery stores. This will keep in a cool place for up to 2 weeks"

Original recipe yields 10 servings


  • Serving Size: 1 (88.7 g)
  • Calories 143.3
  • Total Fat - 9.8 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 5 mg
  • Sodium - 11363 mg
  • Total Carbohydrate - 11 g
  • Dietary Fiber - 2.2 g
  • Sugars - 6.7 g
  • Protein - 2.8 g
  • Calcium - 67.1 mg
  • Iron - 2.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

In the top of a double boiler or using a heatproof bowl or pan on top of a pan of boiling water, add the chocolate.

Step 2

Add butter to the chocolate and stir to melt chocolate. When melted add the sweetened condensed milk.

Step 3

Stir in hazelnuts if using , stirring into everything is smooth and evenly distributed. Spoon into clean glass jars, cover and leave to cool. Store in a cool place for up to 2 weeks.

Tips & Variations

No special items needed.



I actually used a microwave for the first 2 steps, which worked well. Very similar to another spread ~ this was wonderful on pancakes, crumpets and even was lovely as a cake filling. Chocolatey rich, soft and creamy with just a bitter hint from the dark chocolate, this spread disappeared in no time here. I would really like to try the hazelnut option next time.

review by:
(30 Apr 2022)