This Chocolate Spread is so good, you’ll want to lick the knife clean! It’s easy to make, nut-free, and tastes great on everything from toast to waffles to apple slices! This recipe is a longtime fan favorite, and it’s now been updated with new troubleshooting tips and step-by-step photos, to make sure yours turns out perfectly every time.
🍫 The Best Nut-Free Chocolate Spread
This recipe came about because a reader asked a simple question: could I help her make a tasty chocolate spread at home? The requirements: no nuts, no complicated equipment, no unfamiliar ingredients, and no long list of steps.
It took a few attempts, but I finally nailed a recipe that hit all the right notes: it has a deep chocolate flavor and a lush, silky texture. The ingredients are all things you probably have at home already, and it comes together in just 5 minutes.
This recipe is built on two of my favorite ingredients: chocolate and butter. It has a small amount of vanilla, and a pinch of salt, but it’s really all chocolate, all the time. If you’re looking for a nut-free alternative to peanut butter or Nutella, this is the recipe for you!
When it’s first made it has the texture of hot fudge sauce (and I won’t stop you if you want to pour it all over ice cream, cake, your hands, etc…), but once it’s chilled, it’s gorgeously creamy and smooth, with a consistency that’s perfect for spreading on toast or using as a dip for fresh fruit.
Dairy-free or Sugar-free?
If you’re working around other food allergies or restrictions, check out our recipes for Dairy-Free Coconut Spread, and Sugar-Free Chocolate Spread.
❤️ Why You’ll Love This Spread
This delicious dark chocolate spread was first published back in 2012, and it quickly became a favorite with readers (and my own family!) It’s easy to see why people love it:
- simple list of easy-to-find ingredients
- no complicated methods or equipment
- nut-free!
- only 5 minutes to make it
- can be kept for weeks
- good for snacking, or dessert
- makes a great gift
More Chocolate SPREADS
Check out some of our most popular frostings, filling and spreads for when you need a chocolate fix: The BEST Chocolate Ganache, Edible Cookie Dough (frosting, filling or dip!), Easy Chocolate Sour Cream Frosting, and Dark Chocolate Fondue.
Table of Contents
🧾 What You’ll Need
Ingredients
You won’t need much to make this rich and smooth Chocolate Spread. Here’s a few ingredient tips to help you gather your ingredients. Full ingredient amounts can be found in the recipe card. (Links are affiliate links and I earn a small commission from qualifying purchases.)
- Dark chocolate: Dark chocolate gives the spread a super boost of chocolate flavor. This is where most of the flavor comes from, so don’t use cheap chocolate chips here: make sure you use flavorful chocolate that you enjoy eating.
- Water: To dissolve the other ingredients and get the right consistency.
- Granulated sugar: Use a little granulated sugar (aka white sugar or regular sugar) for sweetness.
- Unsweetened cocoa powder: For rich, chocolately flavor, use a high quality unsweetened cocoa powder.
- Unsalted butter: Butter gives the spread its lush, creamy texture. I like to use unsalted butter and add salt separately, but you can use salted butter and omit the extra salt. Make sure your butter is cubed and at room temperature, so it incorporates easily into the spread.
- Vanilla extract and salt: These round out and balance the chocolate flavor.
Equipment
- Saucepan: You’ll need a small saucepan to heat the ingredients on the stovetop.
- Whisk: You’ll also need a whisk to combine the ingredients and stir them while simmering.
- Jar: You’ll need some type of container to store your spread in. The container should hold at least 12 ounces. My preference is to use mason jars.
- Plastic wrap: As the spread cools down, its important to cover it with plastic wrap to avoid having a thick skin form on the top of the spread.
Ready to Make This?
- Get the recipe below 👇👇
- Scroll below the recipe for step-by-step photos
- Read the tips and FAQs
❤️ More Dessert Sauces
Leave a Review!
If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!
Lick-The-Knife-Clean Chocolate Spread
Ingredients
- 4 oz dark chocolate, (about 2/3 cup when chopped)
- 2 fl oz water, (1/4 cup)
- 3.5 oz granulated sugar, (1/2 cup)
- 1 TBSP unsweetened cocoa powder
- 1/8 tsp salt
- 1 tsp vanilla extract
- 4 oz unsalted butter, (1 stick or 1/2cup), cubed and at room temperature
Instructions
- Finely chop the dark chocolate and set it aside for a moment.
- In a small saucepan, combine the water, granulated sugar, unsweetened cocoa powder, and salt.
- Place the pan over medium heat and stir until the sugar and cocoa powder dissolve. Continue to heat the pan, stirring frequently, until bubbles appear around the sides of the pan and it starts to simmer.
- Once simmering, remove the pan from the heat and add the vanilla extract, chopped chocolate, and cubed butter.
- Whisk until the chocolate and butter melt and the mixture is completely smooth. When it is freshly made, this spread will have the consistency of hot fudge sauce.
- Pour the spread into a jar or other container with a lid. Press a layer of plastic wrap on top of the chocolate to prevent a skin from forming, place the lid on, and refrigerate it for at least an hour, until cooled.
- If it is too cold to spread easily, let the chocolate spread sit at room temperature for a short while before serving.
- This chocolate spread can be stored in the refrigerator for up to a month.
Video
Recipe Notes
Variations
- To make it dairy-free: substitute the butter for an equal amount of coconut oil – no need to melt it first. Add it in when you would add the butter. Note that your spread will probably have a light coconut-chocolate flavor, unless you’re using refined coconut oil.
- To make it sugar-free: substitute a 1:1 sugar replacement for the granulated sugar in the recipe, and use a sugar-free chocolate, like Lily’s brand. We have tested it with both Swerve and Splenda, and both work fine. Make sure you are using a 1:1 product, and measure by volume, not weight.
Tips
- If your spread becomes grainy: heat it in the microwave in 30-second increments, whisking well and checking it for sugar crystals after each interval. To check, rub a bit of the chocolate spread between your fingers to see if you feel any sugar crystals. When the spread is warm and you can find no trace of sugar crystals, pour it back into a container.
- If your spread becomes oily: heat it in the microwave in 30-second intervals, whisking after each time, until it is warm and fluid. Place an immersion blender in the bowl and blend it until the oil mixes back into the chocolate. It might take a minute, but you should see your mixture transform into a glossy chocolate with a pudding-like texture.
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Want to learn more about baking measurements and conversion?
Nutrition
📸 Photo Tutorial: How to Make Chocolate Spread
Follow this photo tutorial to see how easy it is to make this Chocolate Spread. Full instructions are included in the recipe card above.
- Chop chocolate: Finely chop 4 oz dark chocolate.
- Combine water, sugar, cocoa powder and salt: In a small saucepan, combine 2 fl oz (1/4 cup) water, 3.5 oz (1/2 cup) granulated sugar, 1 TBSP unsweetened cocoa powder, and a pinch of salt.
- Stir and simmer: Place the pan over medium heat and stir until the sugar and cocoa powder dissolve. Continue to heat the pan, stirring frequently, until it reaches a simmer.
- Add vanilla, chopped chocolate and butter: Once simmering, remove the pan from the heat and add 1 tsp vanilla extract, previously chopped chocolate, and 4 oz cubed butter.
- Whisk until smooth: Whisk until the chocolate and butter melt and the mixture is completely smooth.
- When it is freshly made, this spread will have the consistency of hot fudge sauce.
- Cover and refrigerate: Pour the spread into a jar or other container with a lid. Press a layer of plastic wrap on top of the chocolate to prevent a skin from forming, add the lid, and refrigerate it for at least an hour, until it cools.
- Enjoy or store: If it is too cold to spread easily, let it sit at room temperature for a short while before serving. Store it in the refrigerator for up to a month.
🥣 Making it Dairy-Free or Sugar-Free
This recipe is flexible and can be adapted to many different dietary needs.
- To make it dairy-free: substitute the butter for an equal amount of coconut oil – no need to melt it first. Add it in when you would add the butter. Note that your spread will probably have a light coconut-chocolate flavor, unless you’re using refined coconut oil.
- To make it sugar-free: substitute a 1:1 sugar replacement for the granulated sugar in the recipe, and use a sugar-free chocolate, like Lily’s brand. We haven’t tested it with every sugar replacer, but we have tested it with both Swerve and Splenda, and both work fine. Make sure you are using a 1:1 product, and measure by volume, not weight.
💡 FAQs
Rarely, the spread can develop a grainy texture over time. This happens if the sugar has not been completely melted and dissolved during the heating step. Even just a few stray sugar crystals can make it so that the rest of the sugar slowly crystallizes, leading it to have a grainy texture.
You might not notice it when it is freshly made, but over time you’ll see and taste the spread becoming more granulated. It’s still perfectly safe to eat, but most people don’t enjoy the crunchy texture. Fortunately, it’s easy to fix the grainy texture.
Transfer the chocolate spread to a bowl and heat it in the microwave in 30-second increments, whisking well and checking it for sugar crystals after each interval. To check, rub a bit of the chocolate spread between your fingers to see if you feel any sugar crystals. When the spread is warm and you can find no trace of sugar crystals, pour it back into a clean container, place plastic wrap on top, and let it cool completely.
If you notice your chocolate spread developing a clear oily layer on top, this means the fat in the spread has “separated.” This is rare, but it does happen sometimes.
It usually occurs because the butter and chocolate weren’t mixed well enough into the spread. Maybe the butter was too cold when it was added, or the chocolate was in large pieces so it didn’t incorporate well. It can also happen if the spread goes through multiple heating and cooling phases. (See below for a longer explanation.) It’s still completely edible, but it doesn’t look very appetizing, so here’s how you fix your oily chocolate spread.
First transfer it to a bowl and heat it in the microwave in 30-second intervals, whisking after each time, until it is warm and fluid. Next, place an immersion blender in the bowl and blend it until the oil mixes back into the chocolate. As you blend, move the blender around, including the sides and bottom of the bowl, so all of it gets well mixed. It might take a minute, but you should see your mixture transform into a glossy chocolate with a pudding-like texture.
Don’t have an immersion blender? A regular blender can also be used, but it’s my second choice since it can be a pain to clean, and doesn’t work as well for smaller quantities. You can also try just using a whisk after reheating, but if you do that, be sure to keep whisking until you see the texture change. This could take several minutes.
Bonus nerdy section on why the spread sometimes separates: the spread is an emulsion, meaning it has fat particles from butter and chocolate suspended in the water and sugar base. Not mixing it enough, or heating and cooling it frequently, can both result in the fat dropping out of the suspension and coming to the surface of the spread.
The spread will have the texture of hot fudge sauce when it is first made, but after chilling it, it will become spreadable. Hot weather and hot kitchens can cause it to soften again. If your kitchen is quite warm, you’ll find that it becomes soft again when it is left out on the counter for long periods. Simply refrigerate it briefly until it firms up again.
This chocolate spread should be stored in a jar or container with tight-fitting lid. It can kept in the refrigerator for at least a month – but anecdotally, I’ve had it last longer and be completely fine.
It will be pretty firm when it comes out of the refrigerator, so you can either stir it until it becomes more spreadable, or let it sit at room temperature for 10-15 minutes until it softens a bit.
The rich, velvety texture and decadent chocolate flavor had me savoring every bite. It’s perfect on toast, pancakes, or even straight from the jar—an absolute treat for any chocolate lover!
Hi Gianne! Thanks for leaving a comment. So glad you found the recipe and enjoyed it. Happy baking to you!
Try adding a handful of white marshmallows…. Oh my!
Thanks for this. Perfect for my smore’s layer bake.
Oh Vee! That sounds delish! So glad it worked so well for your cake. We love hearing from you. Cheers!
Very tasty. I tweaked it a wee bit and added a tsp of espresso powder. Goes famously on a freshly made , chocolatine.
Hello! What a great idea to give the spread a different flavor. Sounds delicious. Thanks for sharing!
This Beautiful Chocolate Spread is so Delicious. I have stuck my finger in the jar so many times already I had to make another jar of it.
Hi Donna! I can totally relate. It’s just too good not to give it a taste or two! LOL
Hi Elizabeth,
Absolutely the best tasting chocolate spread I have tasted (no comparison to ‘N’ brand.
I have been looking for a chocolate filling to use in my turnovers and chocolate buns (instead of cinnamon).
The taste of this would be perfect – I fear that this would be a little too loose for these products while baking them. Any suggestions on how to tighten it up without effecting the flavor ? Maybe adding some cornstarch (like in cooking) ? any suggestions would be greatly appreciated.
Hi Larry. We’re so glad you’ve been enjoying the recipe. This is one of the most popular recipes on the blog. Your turnovers and chocolate buns sound amazing! We’ve been trying to think of suggestions but honestly we don’t think this would work very well as a baked filling. It will just liquify. You could try the cornstarch idea but we don’t know if it would help or not. Maybe try making a smaller bactch to experiment with thickening it? We’d love to hear back from you if you find something that works out. All the best to you.
I just finished making this chocolate spread for the second time. I used Swerve granulated sweetener and dark chocolate the first time, for low carb. I am not much of a fan for dark chocolate.
This time I used Swerve and Krisda chocolatey chips. Ahhhh, much better. The best thing besides being really good on low-carb toast, is how easy it is to make. Yummy!!
Hi Lynn! Thank you so much for the recipe review and rating – it really means a lot. And, thanks for sharing your tips for other readers. That’s so thoughtful of you. All the best to you!
I used milk chocolate, and the result was perfect!
Not too sweet, but great as a substitute for nutella, I used it as a topping for pancakes!
Hi Dominica! Thanks for the recipe review and rating. So glad the recipe turned out so well for you. I love this on pancakes, too!
My go to Spread was made by Fry’s and it came in a tapered waxed cup with a screw on lid.
It was just dark chocolate with never a trace of nuts or milk. Like so many good things it was discontinued and now there is nothing like it that I have been able to find. To me Nutella has a wimpy, too sweet taste. My son liked it when I tried it in desperation, but one taste was enough for me. Why this is the only spread containing chocolate on the market beats me. There is a huge number of people who lust after a decent choc spread – somebody should jump in and fill it. Maybe yours is the one – I have yet to try it.
Hi Gordon! Thanks for your comment. We hope you enjoy this recipe. It’s one of the most popular on the blog and we love it. It’s totally nut-free and totally chocolatey! We’d love to hear what you think once you try it!