Marbled chocolate cream

Name: Marbled chocolate cream
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 300 g Whipped cream; 150 g Butter; 50 g Coconut oil; 300 g white couverture; 1 heaped tsp ground coriander; 150 g Dark chocolate coating; 150 g Whole milk couverture; 50 g Pistachio kernels

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

300 g Whipped cream
150 g Butter
50 g Coconut oil
300 g white couverture
1 heaped tsp ground coriander
150 g Dark chocolate coating
150 g Whole milk couverture
50 g Pistachio kernels

Directions

1
Put 150 g cream, 75 g butter and 25 coconut oil in a saucepan, heat it up and remove it from the stove. Coarsely chop white couverture, add to the cream and melt in it while stirring. Heat the rest of the cream, butter, coconut oil and coriander in a pot as for the first mixture and remove from the heat. Coarsely chop the dark and milk couverture, add to the cream and melt while stirring. Leave both chocolate creams to cool for 1-1 1/2 hours, stirring in between (the dark cream will set faster!)
2
Coarsely chop the pistachios. When the creams are cold and become creamy thick, stir the pistachios into the white chocolate cream. Put both creams in 3 glasses in layers and marble them with a fork. Put them in a cold place. Remove from the fridge 10-15 minutes before serving. The chocolate cream is suitable as a spread on bread, but also for filling cakes or cookies
3
Waiting time approx. 1 hour