Pistachio Chocolate Delight (Print Version)
# Ingredients:
→ Base
01 -
100 grams butter, melted and unsalted
02 -
2 cups crushed digestive biscuits
→ Filling
03 -
10 tbsp Philadelphia cream cheese or 10 kiri cheese cubes
04 -
1 tin sweetened condensed milk
05 -
250 ml heavy cream
06 -
1 cup finely ground pistachios
→ Topping
07 -
Chopped pistachios for decoration
08 -
2 tsp cooking oil
09 -
160 grams plain milk chocolate
# Instructions:
01 -
Heat your oven to 180°C. Grease an 8-inch square pan and line it with parchment paper, leaving extra on the edges to easily lift out the dessert later.
02 -
Combine the melted butter with the biscuit crumbs. Spread this mixture evenly in the pan, pressing it firmly down.
03 -
Toss the kiri cheese, condensed milk, heavy cream, and pistachio powder into a blender. Mix until completely smooth. If you'd like, add a splash of rose or orange blossom water for a floral hint.
04 -
Spread the blended pistachio mixture over the biscuit layer in your pan. Bake for around 15-20 minutes, just until it sets. If it’s too soft after 20 minutes, cover with foil and bake till the top is firm.
05 -
Melt the chocolate using your microwave, heating in 10-second bursts and stirring between. Stir in the oil to make it smooth and glossy.
06 -
Evenly pour the melted chocolate on top of the baked pistachio layer. Scatter some chopped pistachios over the surface.
07 -
Cool the dessert in the fridge for an hour. Before serving, let it rest at room temperature for about an hour so the chocolate softens up. Then dig in!
# Notes:
01 -
The chocolate gets stiff when chilled. For the best bite, let it rest out of the fridge for about an hour before serving.