Chocolate spreads "black and white"

Ingredients for 1 servings:

• 4 dl cream
• 500 g white chocolate, cut into large pieces
• 5 tbsp whiskey
• 50 g pistachios, finely chopped
• 5 dl cream
• 500 g chocolate, black, in large pieces
• 60 g cranberries, dried, finely chopped
• ½ tsp cardamom powder

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 23 minutes

yields around 9 deciliters of “mass” per variety

White spread: Bring the cream to a boil, remove the pan from the heat, and melt the white chocolate pieces while stirring. Quickly stir in the whiskey and chopped pistachios and refrigerate for about 5 hours. Then whisk or use a mixer until fluffy and pour into hot, sterile jars. Black spread: Bring the cream to a boil, remove the pan from the heat, and melt the black chocolate pieces while stirring. Quickly stir in the cranberries and cardamom powder and pour into hot, sterile jars while still warm. The chocolate spreads will keep for about 3 weeks in the refrigerator. Consume promptly after opening.