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White Chocolate and Walnut Surprise


Crunchy nut base (serves 6)


Mix the chocolate in the blender together with the walnuts, the brown sugar and the butter until you have a thick and relatively homogenous mixture.

White Chocolate filling


  • Mix the milk with the cream.
  • Split open the vanilla pod, scrape the pulp out and add this, together with the vanilla pod itself to the milk-cream mixture.
  • Bring it quickly to the boil stirring all the time.
  • Leave the milk-cream mixture to stand for a further ten minutes and then remove the vanilla pod.
  • In the meantime, beat the egg yolks and the sugar until you have an almost white mixture.
  • Fold this carefully into the milk-cream mixture and heat it up in a bain-marie stirring gently until this crème is nicely thickened.
  • Melt the white chocolate chips in the crème.
  • Flavour with Amaretto.
  • Mix a little longer and it’s ready to assemble.


  • Spread the chocolate and nut mixture over the base of a baking tin, and carefully pour in the white chocolate filling. Leave the filled tin in the freezer at least overnight.
  • Remove the finished White Chocolate & Walnut Surprise from the tin one hour before you intend to serve it, and leave it to thaw in the fridge. 

Decorate with a swirl of whipped cream, a few assorted chocolate decorations or some threads of caramel.

Garnish the serving plate with some drops of Gourmet Classic's Raspberry Patisserie Glaze

Preparation time 40 minutes + 1 night to set