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Dessert and After Dinner Recipes

Pepper and white chocolate sticks

about 6 pieces
Easy
5
Egg Free
Gluten Free
The perfect gift for cold winter days
Ingredients
Preparation
Utensils
For the sticks
Sharp Knife
Cutting Board
Mixing Bowl
Saucepan
Ice Cube Tray
Teaspoon
For the sticks
150 g
Dr. Oetker 26% White Chocolate
20 g
Pistachios , chopped
1 tsp
Pink Pepper
Dr. Oetker 26% White Chocolate
Prep:
5 min
1

Chop the White Chocolate into small pieces and melt it on a bain-marie. Add the pink pepper and mix. 

2

Pour the melted chocolate into the ice cube tray and add a teaspoon to each cube. Sprinkle with pistachios and refrigerate for approximately 30 minutes.
 

Recipe Tips
For a subtle hint of hazelnut, simply melt nougat in the couverture.
Additional information
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Utensils
For the sticks
Sharp Knife
Cutting Board
Mixing Bowl
Saucepan
Ice Cube Tray
Teaspoon

Ingredients

For the sticks
150 gDr. Oetker 26% White Chocolate
20 gPistachios , chopped
1 tspPink Pepper
Picture - Dr. Oetker 26% White Chocolate
1

Chop the White Chocolate into small pieces and melt it on a bain-marie. Add the pink pepper and mix. 

2

Pour the melted chocolate into the ice cube tray and add a teaspoon to each cube. Sprinkle with pistachios and refrigerate for approximately 30 minutes.
 

  • For a subtle hint of hazelnut, simply melt nougat in the couverture.