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 mold with baking paper, spread the mixture evenly in the mold.

Step 4

Refrigerate until the mixture hardens.

Step 5

Remove from the mold and cut into even slices.

Step 6

For the cream: Blend the pistachios thoroughly and add EVOO until a paste forms.

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