Home
Menu
×
×

Bitter Chocolate and Pistachio Cream Dessert

15' Easy 12345

For the dessert:
185g Condensed milk
110g Brown sugar
20g Bertolli EVOO
120g 80% Dark chocolate

For the pistachio cream:
50g Pistachios
Bertolli EVOO

Preparation

Step 1

For the dessert: Combine the condensed milk and the sugar in a saucepan and cook on a low heat, stirring until the mixture takes on a toasted colour.

Step 2

Add in the other ingredients and continue to stir until everything is mixed in well.

Step 3

Line a cake mould with baking paper, spread the mixture out in the mould.

Step 4

Refrigerate until the mixture turns hard.

Step 5

Remove from the mould and cut.

Step 6

For the cream: Blend the pistachios thoroughly and add EVOO until a paste forms.

Step 7

MAKE 4 SERVERS.

Recipe you might like

Cod Confit with Saffron Sauce
LogoWe use our own and third-party cookies to improve the browsing experience, and offer content and advertising of interest. By continuing browsing we understand that our Cookies Policy is accepted.
✕