What if the secret to making your mornings 10x better was... chocolate?
Forget everything you thought you knew about breakfast toppings. While many countries reach for jam or buttered toast, the Dutch start their day with something unexpectedly delightful: Dutch chocolate sprinkles hagelslag. This isn’t the sugary sprinkle used on cupcakes — it’s deeper, richer, and downright addicting.
So why do the Dutch love putting chocolate on bread, and should you join in? Let’s unravel the history, taste, and pure joy of hagelslag — and show you how to make your own version at home that’ll change your breakfast game forever.
Ingredients List
To make homemade Dutch chocolate sprinkles hagelslag, you don’t need a fancy chocolate lab — just a few quality ingredients and a little love.
Main Ingredients:
- 100g dark chocolate (70% cocoa) – deep, bitter, and intense
- 100g milk chocolate – for balance and smoothness
- 1 tsp vanilla extract – brings warmth and depth
- 1 tbsp cocoa butter (optional) – adds that luscious melt-in-the-mouth feel
Optional Add-ins (for variation):
- Cinnamon or cardamom – adds a cozy twist
- Sea salt flakes – for sweet-salty magic
- Chili powder – just a pinch for heat lovers
- Crushed hazelnuts or almonds – for a nutty crunch
Tip: Use couverture chocolate for glossier, snappier results!
Timing
Making your own Dutch chocolate sprinkles hagelslag doesn’t take all day.
- Prep Time: 10 minutes
- Melting + Cooling Time: 30 minutes
- Total Time: ~40 minutes
Efficiency Tip: Make in big batches and store for weeks!
Step-by-Step Instructions
Step 1: Melt Your Chocolate
Break both chocolates into small pieces and place in a heatproof bowl over a pot of simmering water (double boiler method). Stir until fully melted.
Pro Tip: Avoid water contact with chocolate to prevent seizing. Keep your bowl dry!
Step 2: Add Flavor
Stir in your vanilla extract and any optional flavor add-ins (sea salt, chili, etc.). If using cocoa butter, add it now for smoother consistency.
Flavor Boost: Toast your spices before adding to release oils and aroma.
Step 3: Pipe the Sprinkles
Pour your melted chocolate into a piping bag fitted with a small round tip (or use a ziplock bag with a snipped corner). Pipe long, thin lines onto parchment paper. Let them cool and harden completely.
Technique Tip: Keep your lines even and spaced out for easy breaking later.
Step 4: Chop into Sprinkles
Once fully set, use a sharp knife to chop the lines into tiny sprinkle-sized bits. Voilà — your homemade hagelslag is ready.
Storage Hack: Toss in cornstarch before storing to prevent clumping.
Nutritional Information
Here’s an approximate breakdown per tablespoon of Dutch chocolate sprinkles hagelslag:
- Calories: 85 kcal
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 8g
- Sugars: 7g
- Protein: 1g
- Fiber: 1g
Note: This can vary based on the type of chocolate and any flavor add-ins used.
Healthier Alternatives
Want to enjoy hagelslag but lighten things up? No worries — here’s how:
1. Vegan Version:
Use vegan dark chocolate and skip any dairy-containing ingredients. Many
plant-based chocolates work just as well.
2. Sugar-Free Hagelslag:
Use stevia- or monk fruit-sweetened chocolate for a keto-friendly twist.
3. High-Fiber Boost:
Add finely ground flaxseeds or psyllium husk into your chocolate before piping
for added fiber and texture.
Health Tip: Dark chocolate is rich in flavonoids and antioxidants — so moderation with intention = health boost!
Serving Suggestions
Here’s where it gets fun. While the Dutch traditionally eat hagelslag on buttered white bread, here are irresistible ways to level up:
- Classic Dutch Breakfast: Toasted white bread + butter + a generous layer of sprinkles.
- Dessert Topping: Sprinkle over whipped cream, ice cream, or puddings.
- Café-Style Mocha: Add to cappuccinos or hot chocolate for chocolatey flair.
- Baking Ingredient: Fold into muffin or cookie batter for pops of melty joy.
- Yogurt Parfaits: A crunchy, chocolatey layer in between your fruit and granola.
Seasonal Twist: Try cinnamon-chili hagelslag during the holidays for festive warmth!
Common Mistakes to Avoid
Even a simple recipe like this can go wrong. Here's what to watch out for:
- Overheating the Chocolate: This can cause it to seize or lose flavor. Melt gently.
- Skipping Tempering (Optional): Want glossy, non-melty sprinkles? Temper the chocolate!
- Piping Too Thick: Thicker lines take longer to cool and don’t look like real sprinkles.
- Improper Storage: Moisture = soggy hagelslag. Store in airtight jars with a silica gel packet if possible.
Expert Tip: Practice piping on parchment paper beforehand for even sprinkles every time.
Storing Tips
Want your Dutch chocolate sprinkles hagelslag to last?
- Storage Time: Up to 3 months if stored properly.
- Best Container: Airtight glass jars in a cool, dark place.
- Avoid: Direct sunlight, heat, or humid environments.
Freezing Option:
Yes, you can freeze hagelslag! Spread it flat in a ziplock bag and thaw at
room temp before using.
Batch Tip: Double the recipe and store extra — trust me, you’ll use it on everything.
Conclusion
Whether you're Dutch by heritage or heart, Dutch chocolate sprinkles hagelslag bring joy to any table. From their rich history to their versatile uses, hagelslag is more than just a topping — it’s a way of adding whimsy and indulgence to the everyday.
Ready to transform your toast? Give this recipe a try, share it with a chocolate-loving friend, and don’t forget to comment below or subscribe for more sweet kitchen inspiration!
FAQs
What makes Dutch chocolate sprinkles different from regular sprinkles?
Unlike typical cupcake sprinkles, Dutch hagelslag is made with real chocolate — not just sugar. This gives it a richer flavor and smoother texture.
Can I use chocolate chips instead of real chocolate for the recipe?
You can, but high-quality chocolate bars melt better and result in smoother sprinkles with a more authentic texture.
How do the Dutch traditionally eat hagelslag?
Usually on buttered white bread for breakfast or lunch. It's a nostalgic staple in most Dutch households!
Can I use this recipe with white chocolate?
Yes! White chocolate hagelslag is popular too — just follow the same steps using white chocolate bars.
Are these sprinkles only for bread?
Not at all! Use them on ice cream, cupcakes, yogurt bowls, pancakes — or just eat them by the spoonful (we won’t judge).