Table of Contents
Whip the cream into soft peaks and fold in with most of the pistachios. Pipe or spoon into 6 elegant glasses, sprinkle with the remaining pistachios and grated chocolate, then chill. For an extra-special touch, try decorating the glasses. Spoon 2 tbsp melted dark chocolate into each glass and swirl around to coat before filling with the mousse.
Fold the cooled chocolate into the meringue, followed by the pâté à bombe and cassis or brandy. Whip the cream into soft peaks and fold in with most of the pistachios. Pipe or spoon into 6 elegant glasses, sprinkle with the remaining pistachios and grated chocolate, then chill. For an extra-special touch, try decorating the glasses.
Whip the cream into soft peaks and fold in with most of the pistachios. Pipe or spoon into 6 elegant glasses, sprinkle with the remaining pistachios and grated chocolate, then chill. For an extra-special touch, try decorating the glasses.
Pipe or spoon into 6 elegant glasses, sprinkle with the remaining pistachios and grated chocolate, then chill. For an extra-special touch, try decorating the glasses. Spoon 2 tbsp melted dark chocolate into each glass and swirl around to coat before filling with the mousse.
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