Cup of chocolate and pistachio cream

The bowl of chocolate cream and pistachio cream is a very simple recipe posted on various blogs on the internet. This dessert combines the flavors of chocolate and pistachio dramatically and serves both for after a meal and for snack. Enjoy making this recipe and above all enjoy it!

Option 1: Cup of chocolate cream and pistachio cream

Ingredients:

• 150 g milk chocolate
• 1 cup cream
• 3 egg yolks
• 40 g cornstarch
• 100 g green pistachios
• 40 g icing sugar
• 1 cup milk

Procedure:

• Beat the yolks of egg with 20 g cornstarch, add the cream and the melted chocolate.
• Heat over medium heat until it thickens and stir occasionally to form a homogeneous mixture.
• Separately, grind the pistachios until they powder and put together with the rest of the cornstarch, icing sugar and milk. Heat until the mixture thickens and let cool.
• In a shot glass, intercalate layers of chocolate with layers of cream of pistachio cream.
• Serve cold. If you want to, you can decorate with dried fruits.

Option 2: creamy and crunchy chocolate and pistachios

Ingredients:

For the cream of pistachio

• 125 g cream
• ½ Cup milk
• 25 g fresh mint
• 80 g peeled and toasted pistachios
• 60 g sugar

For chocolate cream

• 150 g chocolate fondant
• 30 g sugar
• 2 egg yolks
• 200 g cream

For the crunch:

• 20 g cocoa powder
• 1/4 cup of milk
• 50 g flour
• 50 g sugar

Procedure:

Chocolate cream:

• Melt the previously chopped chocolate parboiled. Once melted, add a little hot cream and previously beaten yolks. Add sugar and stir the whole continuously over low heat.
• When the mixture has thickened, pour into an elongated tray and place it in the refrigerator.

Pistachio cream:

• Boil the cream with the milk and sugar, with care of that out.
• When it breaks to boil, remove from heat, add the Mint and pistachios and introduce the mixture in the Blender jar for shredding, until obtaining a cream fine green.
• It also introduces this cream in the fridge.

The crispy:

• Mix all the ingredients in a mixer Bowl and beat until obtaining a fine cream.
• With the help of a spoon, form portions with the cream on a sheet of tracing paper on a baking tray. Stretch portions until they have teardrop-shaped.
• Bake for a few minutes until the edges are golden brown.

Assembly:

• In a soup dish having a thin base of pistachio cream, add a tablespoon of chocolate cream in the Center and placed on a crisp tear.

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