CHOCOLATE SPREAD GETS DECADENT!
Here’s something a little bit special to spread on your croissants, especially around Christmas when it’s absolutely fine to have chocolate in the morning! If you can, try and use vanilla espresso (I used a Nespresso pod). It’s not essential, and regular espresso will work just as well, but it really levels-up this spread. You can also play with different chocolate and maybe use coffee flavoured or vanilla bean chocolate or even chilli chocolate!
RECIPE: CHOCOLATE ESPRESSO MARZIPAN SPREAD
MAKES: 1 x 200g jar
- 50ml VANILLA ESPRESSO, or regular Espresso
- 30g DOUBLE CREAM
- 70g DARK CHOCOLATE, roughly chopped
- 30g MILK CHOCOLATE, roughly chopped
- 10g BUTTER
- 40g MARZIPAN, diced
- 1 tsp. VANILLA PASTE
- In a small saucepan, heat the VANILLA ESPRESSO with the DOUBLE CREAM. Stir in the DARK CHOCOLATE, MILK CHOCOLATE, and BUTTER to melt. Then stir in the MARZIPAN and VANILLA PASTE until melted. Spoon into a jar and seal.