Macadamia Cream with White Chocolate

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	25 mins
Total Time	45 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

250 g macadamia nuts
100 g chocolate, white
30 g suar, xylitol or erythritol
50 g coconut fat or cocoa butter
0.5 ½ vanilla pod (s), pulp it
1 pinch (s) salt if the nuts are not salted

Instructions

If you have salted macadamia nuts, wash off the salt. Roast the dry nuts in the oven for about 15 minutes at 150 ° C. Let the nuts cool down.
Put the nuts in a blender or multi-chopper and mix until you get a creamy purée. Do not let the nuts get too hot.
Melt the coconut oil with the sugar, if necessary a pinch of salt and the vanilla pulp in a water bath. Make sure the sugar dissolves. When the mixture is liquid, reduce the heat a little and dissolve the chocolate in it. Do not let the chocolate get too hot, otherwise it will clump.
Put the mixture into the mixer, mix again, pour into 2 small, clean glasses and let cool. Do not put in the refrigerator straight away, otherwise condensation will form.

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.