Christmas nut nougat cream

  • 375 g whipped cream
  • 100 g Fine nougat chocolate
  • 50 g Dark chocolate
  • 75 g Butter-Spekulatius
15 minutes
1 .
Heat the cream, do not boil. Chop the chocolate, melt it in the cream and refrigerate overnight. Finely grind the speculoos. Whip the chocolate cream until creamy. Briefly stir in the speculoos and pour into glasses. Consume in around 1 week


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