- 50 g white organic vanilla chocolate
- 15ml cream
- 1 small tin of Beluga caviar
Melt the chocolate and cream in a small saucepan over medium heat.
Stir until smooth and melted.
Fill big spoons with the melted chocolate mixture and top with dollops of Beluga caviar.
Cook's tip on caviar: When you buy caviar, which is available from major supermarkets through to delis and the better fishmongers, ensure the tin bears a label confirming the caviar is CITES compliant and thus from a sustainable source.
Wild and farmed CITES registered caviar is available from Black Book Caviar. Click here for more info on using and storing caviar.
True Beluga caviar is also not uniformly pitch black - that would be dyed lumpfish eggs. It colour ranges from silver to dark grey with the nucleus of the egg clearly visible.
True caviar must be labelled “malossol”, meaning that it’s very lightly salted (5% salt maximum); lesser eggs will be highly salted and pasteurised, which compromises both flavour and texture.