Quick and Easy Christmas Creams

• Baking & Spices

  • 30 g Chocolate, unsweetened

• Nuts & Seeds

  • 1 small handful Pistachios, toasted
  • 10 Walnut, toasted halves

• Other

  • 240ml (or 1 cup leftover buttercream

Found on thetoughcookie.com

Description

Ingredients

• 240ml (or 1 cup) leftover buttercream
• 10 toasted walnut halves
• small handful of toasted pistachios, chopped*
• 30g (or 1 ounce) unsweetened chocolate

Directions

• If youre using frozen or chilled leftover buttercream, first allow it to come to room temperature, then beat it with an electric mixer until smooth and fluffy, about 1 minute.
• Fill a piping bag fitted with a large open tip with the buttercream and line a chopping board with baking parchment. Pipe 22 little mounds of buttercream onto the parchment.
• Press either a walnut half or a few pistachio pieces (or both!) on top of each mound and place in the fridge to chill.
• Once the creams are in the fridge, melt the chocolate in the bowl of a double boiler (check out how to fake a double boiler). Remove the creams from the fridge, drizzle with the chocolate, then place back in the fridge to chill a bit more. Serve chilled if you want to be able to pick them up with your fingers.
• Creams will keep, stored in an airtight container in the fridge, for up to 1 week.