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    You are in: Home / Recipes / Heavenly Chocolate Espresso Spread Recipe
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    Heavenly Chocolate Espresso Spread

    Heavenly Chocolate Espresso Spread. Photo by GaylaJ

    1/1 Photo of Heavenly Chocolate Espresso Spread

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    C in PA's Note:

    This is delicious. Wonderful on bagels, muffins, etc.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Beat cream cheese until light.
    2. 2
      In bowl, combine cocoa through sugar.
    3. 3
      Fold in cream cheese.
    4. 4
      Stir in vanilla.
    5. 5
      Chill for several hours in refrigerator.

    Ratings & Reviews:

    • on June 05, 2009

      55

      This is delicious and easy to whip up. I used rice syrup instead of sugar and only one teaspoon espresso powder and it turned out fantastic. This will be a keeper! Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 10, 2007

      45

      This spread is really good! I really enjoyed it on cinnamon raisin bagels. I did find that I had to increase the sugar a little bit for my taste. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 11, 2006

      55

      This was an easy, tasty treat--we enjoyed it on biscotti. I used reduced-fat cream cheese and will admit, I really didn't beat it much, but it worked out well anyway. :) Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Heavenly Chocolate Espresso Spread

    Serving Size: 1 (37 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 126.1
     
    Calories from Fat 92
    73%
    Total Fat 10.3 g
    15%
    Saturated Fat 6.4 g
    32%
    Cholesterol 31.9 mg
    10%
    Sodium 86.7 mg
    3%
    Total Carbohydrate 6.1 g
    2%
    Dietary Fiber 0.4 g
    1%
    Sugars 4.1 g
    16%
    Protein 2.6 g
    5%

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