Chocolate Cream with Olive Oil and Pistachios

Baking and Desserts | Greek cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Chocolate cream with olive oil and pistachios

Ingredients

Raw cane sugar - 3.5 oz
Pistachios - 8.5 oz
Sugar - 4.1 oz
Butter - 6.3 oz
Wheat Flour - 3.5 oz
Chocolate 53% - 10.6 oz
10% cream - 17 fl oz
Olive Oil - 7 fl oz
Egg white - ½ cup

Step by Step guide

Step 1

Prepare the pistachio crumble. Melt 100 grams of butter, add 100 grams of cane sugar, 100 grams of pistachios, and flour. Mix in a blender until the mixture is homogeneous. Wrap in plastic wrap and refrigerate for 2 hours. Once the mixture has cooled, remove the wrap and chop into fine crumbs. Evenly spread the crumbs on greased baking paper, place in a preheated oven at 320°F (320 degrees Fahrenheit) and bake for 30 minutes.

Step 2

Prepare the chocolate cream. Whip the cream. Melt the chocolate with olive oil in a water bath at a temperature of 40–108°F (104–107.6 degrees Fahrenheit). Gently mix with the whipped cream.

Step 3

Prepare the pistachio wafers. Preheat the oven to 248°F (248 degrees Fahrenheit). Mix 140 grams of ground pistachios, 115 grams of sugar, ½ cup of egg whites, and 80 grams of melted butter into a homogeneous dough-like mass. Cover and refrigerate for 1 hour. Once cooled, scoop portions (using a large spoon) onto greased baking paper. Form each portion into a circle with a diameter of 5 cm. Bake in the oven for 25–30 minutes.

Step 4

Assemble the dessert. In 4 tall glasses, place 1 tablespoon of pistachio crumble in each. Evenly distribute half of the cream among the glasses. Add a layer of the remaining crumbs and cream. Garnish the dessert with pistachio wafers.