Ingredients
| 200g Dark chocolate |
| 200g Cream |
| 20g Pistachio spread, slightly melted |
| 20g Pistachios, chopped |
Method
- Heat dark chocolate and cream in a microwave safe bowl in 30 second bursts, whisking until combined.
- Cover and cool in fridge for at least 4 hours, then whip for 2-3 minutes.
- Top cake with ganache, drizzle with pistachio paste and finish with chopped pistachios