This spreading white chocolate cream is an indulgent comfort food perfect for the weekend and every time during the week when you need a teaspoon of something that seems an embrace.
Quick and easy to make, it’s a great recipe.
I have chosen white chocolate but you are free to make it with your fav. My only suggestion is to choose natural chocolate without aroma to enjoy it at its best.
Again, I used raspberries for the gelatinous sauce but you could prefer to use black or red berries. Well, do it. Maybe you can try black berries with dark chocolate and combine sour red berries with that white.
When to eat Spreading White Chocolate
If you like Nutella, the Italian chocolate and hazelnut cream, you will love this homemade white chocolate cream perfect to spread on bread at breakfast or merenda. Delicious to place on the table for the brunch of the weekend. Again, or to be used for filling dessert like crostata. At the end, it makes also a wonderful gift for the foodies (or chocolate lovers) in your life.
If you love this sort of thing as much as I do, I really recommend trying to make your own. To judge this sweet treat by reading the ingredients alone, you would never guess how special it is. Once you have tasted it, however, it will become a classic at your brunch with friends and family breakfast.
Tips and Ideas
- The spreading white chocolate cream will keep up to about 2 weeks if kept covered and in the refrigerator.
- You can also use this cream to fill small dark chocolate glass ready-to-eat, to create amazing homemade pralines.
about two small jars or 1 big
prep: 20 minutes + refrigerator: 20 min
white chocolate, 200 g
heavy cream or panna liquida, 80 g
gently savoury butter, 20 g
1 g sea salt
raspberry, about 90 g
sugar, 1 tbsp
1 pinch of agar-agar
Add the raspberry and sugar in a pan to cook over low heat, stirring with a wooden spoon until the sugar has melted, and then cook over low heat for about 3-4 minutes, crushing any whole pieces with the spoon.
Then pass raspberry through colander.
Now put the sauce again on the fire bringing a gentle boil. Immediately turn the heat, add in agar agar, stir and leave to cool at room temperature. Set aside.
Use a water bath to melt the chocolate and stir in the salt and cream as it melts. Then add in also butter and stir until all is well blend.
Add the chocolate to the jars while it is still hot, and allow it to cool down in the refrigerator about 10 minutes before adding the red sauce.
To obtain a swirled effect in the jar, you may add the raspberries while the chocolate is still hot and stir with a wooden spoon in an up and down (rather than circular) motion.
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Articolo disponibile anche in Ita