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15 mins

make a delicious homemade spread, perfect on brioche and croissants
I discovered the joy of a white chocolate spread at Le Pain Quotidien and promptly bought a jar to take home. When it sadly ran out, I couldn't manage a trip to the other side of Paris with a toddler just to replace it, so I took to the internet to find one I could have delivered.

What popped up instead were lots of ‘recipes’ for white chocolate spread. Hmmmmm. Making one from scratch? I hadn’t even considered that. Most involved a combination of white chocolate, butter and condensed milk basically melted and mixed together. Some had ground almonds or desiccated coconut to thicken them up.

I started with a good quality white chocolate, added some tasty butter and just a little condensed milk. The result was far richer than the LPQ version with, unsurprisingly, a very pronounced taste of white chocolate and it set hard in the fridge. Obviously, you could take it out to soften up overnight but, really, a spread should be spreadable. Also, there was something to be said for the slightly plainer original, making an ideal partner to my cranberry jam. More condensed milk, less white chocolate and an extra pinch of salt et voilà! The perfect white chocolate spread for lazy mornings.

Posted by Holly from Paris, Île-de-France, France • Published See Holly's 7 projects »
  • Step 1

    Break up the white chocolate. (I really hate chopping chocolate so Jamie Oliver’s approach of banging the bar of chocolate against the edge of the kitchen counter whilst it’s still in its wrapper has changed my life. I encourage you to try it.)

  • Step 2

    Pop it in a small saucepan with the butter, condensed milk and a pinch of salt and stir over a very low heat until it’s all melted. At this point, I found I needed to stir it pretty vigorously to bring it together and used a whisk to ensure all the butter was well incorporated.

  • Step 3

    Have a taste (oh, the hardship!) and see whether you want more salt, chocolate or condensed milk, bearing in mind that more chocolate may mean it firms up in the fridge. Now is also the time for a dash of vanilla extract or any other flavouring you fancy.

  • Step 4

    Once you’re happy with the flavour, pour the molten deliciousness into a jam jar and leave to cool before storing in a cool place or the fridge.

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