Soft Pistachio and Chocolate Nougat
Difficulty
Easy
Preparation Time
15 minutes
Portions
4
Ingredients
- 150 g dark chocolate
- 800 g white chocolate
- 200 g Babbi Pistachio Spread
- 200 g pistachios
Preparation
- Melt the dark chocolate in a bain-marie.
- Pour three quarters of it into a mould and, using a pastry brush, coat the bottom and sides completely with chocolate.
- Place the mould in the freezer for 10 minutes, then repeat the process with the remaining chocolate to reinforce the coating and create a thicker shell.
- Return the mould to the freezer and melt the white chocolate in a bain-marie.
- Meanwhile, shell the pistachios and set them aside. Once the white chocolate has melted, add the Babbi Pistachio Spread and the pistachios, mixing well.
- Remove the mould from the freezer, pour in the white chocolate and pistachio mixture and refrigerate for approximately 3 hours before serving.
Recipe by La Blonde Enfarinée
