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

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

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.