Chocolate Cashew Spread

by Kathy Pitts

Servings:

INGREDIENTS

2 oz. semisweet chocolate chips
1 cup roasted unsalted cashews or toasted blanched almonds
1/2 cup butter, cut up

INSTRUCTIONS

In a small heavy saucepan, melt chocolate over low heat, stirring constantly until chocolate begins to melt. Immediately remove the chocolate from heat; stir until smooth. Cool slightly. Place nuts in a food processor or blender; cover and process or blend until nuts are very finely chopped, stopping and scraping the sides as necessary. Add butter; process or blend until nearly smooth. Transfer mixture to a bowl; stir in melted chocolate. Serve at room temperature.

CHEF COMMENTS

Use to spread on croissants, muffins or biscuits.

Tagged: chocolatespread, dipsspreads add tags

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