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
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.
