Chocolate Pistachio Eid (Print Version)
# Ingredients:
→ Base
01 -
100 grams butter, melted and unsalted
02 -
2 cups crushed digestive biscuits (powder-like texture)
→ Filling
03 -
250 ml of heavy cream
04 -
10 tablespoons Philadelphia cream cheese or 10 kiri cheese cubes
05 -
1 can of sweetened condensed milk
06 -
1 cup of ground pistachios
→ Topping
07 -
2 teaspoons oil (vegetable)
08 -
160 grams regular milk chocolate
09 -
Finely chopped pistachios for decoration
# Instructions:
01 -
Start by lining a square 8-inch baking pan with parchment. Make sure some paper sticks out for easy removal later, and lightly grease it. Preheat your oven to 180°C.
02 -
Stir together the powdered biscuit crumbs and melted butter. Push the mixture flat into the bottom of the pan so it’s even.
03 -
Toss the kiri cubes (or cream cheese), thick cream, pistachio powder, and condensed milk into a food processor. Blend until everything is smooth. Want a floral touch? Throw in a bit of rose or orange blossom water!
04 -
Spread the pistachio mixture over the biscuit base you made. Bake it for 15 to 20 minutes in the hot oven until you notice the center firming up. If it’s still soft after 20 minutes, place a layer of foil on top and bake a bit longer.
05 -
Break the milk chocolate down and microwave it in very short bursts—10 seconds at a time. Keep stirring between each zap till it’s completely melted. Stir in the vegetable oil once it’s smooth.
06 -
Pour the melted chocolate over your firm pistachio layer. Sprinkle it with chopped pistachio bits to finish it off.
07 -
Chill the dessert in the fridge for at least an hour. Let it warm up on the counter for about an hour before serving so the chocolate softens up a bit. Then dig in!
# Notes:
01 -
The chocolate hardens after chilling. To get the best texture, let the dessert rest outside the fridge for about an hour before you slice it.