Chocolate Spreads black and White
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 3 mins |
| Total Time | 23 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 dl cream
- 500 g chocolate, white, cut into lare pieces
- 5 tablespoon whiskey
- 50 g pistachios, finely chopped
- 5 dl cream
- 500 g chocolate, black, cut into lare pieces
- 60 g cranberries, dried, finely chopped
- 0.5 teaspoon ½ cardamom powder
Print Recipe
Pin Recipe Instructions
- White spread:
- Bring the cream to the boil, remove the saucepan from the plate and melt the white chocolate pieces while stirring. Quickly stir in the whiskey and chopped pistachios and refrigerate for around 5 hours.
- Then stir up fluffy with a whisk or a mixer and pour into hot / sterile glasses.
- Black spread:
- Bring the cream to the boil, remove the saucepan from the plate and melt the black chocolate pieces while stirring. Quickly stir in the cranberries and cardamom powder and pour into hot / sterile glasses while they are still warm.
- The chocolate spreads can be kept in the refrigerator for around 3 weeks. Consume quickly after opening
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