A luscious and creamy cocoa spread perfect for breakfast or desserts.
Cut the butter into small pieces and place it in the blender.
Softened butter blends more easily, so let it sit at room temperature for a few minutes before starting.
Add the egg, sugar, and vanilla extract to the blender.
Crack the egg into a separate bowl first to ensure no shell pieces get into the mixture.
Blend the mixture until smooth and well combined.
Pause the blender and scrape down the sides to ensure all ingredients are evenly mixed.
Add the cocoa powder to the blender and blend again until fully incorporated.
Sift the cocoa powder before adding to avoid lumps in the spread.
Transfer the mixture to an airtight container and refrigerate for at least 1 hour before serving.
The spread thickens as it chills, so give it time to set for the best texture.
Serve the spread on toast, pancakes, or as a dip for fruits.
For a decorative touch, sprinkle some powdered sugar or cocoa powder on top before serving.
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