Chocolate & Pistachio Cream Dessert with Olive Oil

Home / Olive Oil Recipes / Bitter Chocolate 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

Preparation

For the dessert: Combine the condensed milk and the sugar in a saucepan and cook on a low flame, stirring until the mixture takes on a toasted color.

Add in the other ingredients and continue to stir until everything is mixed in well.

Line a cake mold with baking paper, spread the mixture out in the mold.

Refrigerate until the mixture turns hard.

Remove from the mold and cut.

For the cream: Blend the pistachios thoroughly and add Extra Virgin Olive Oil until a paste forms.