Recipe by Jaques Erusmus
White chocolate galettes
- 300g white chocolate
- 35g macadamia nuts, roasted
- 35g dried cranberries
- Sichuan peppercorns
Melt the chocolate over a bain marie. Using a teaspoon, spread the chocolate into 5cm circles on baking paper.
Top each circle with the nuts, cranberries and a few Sichuan peppercorns.
Allow to set in a cool dry place, 2 – 3 hours.
Serve with coffee or dessert wine.