Cup of chocolate and pistachio cream

Vasito de crema de chocolate y crema de pistachos
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


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


chocolate caliente congelado
  • 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


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


crema pastelera chocolate blanco

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.


  • 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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