I love pistachios, I’ve loved since as far as I can remember.
Fresh pistachios, but I mostly remember the pistachio ice cream that my Italian aunt Zia Maria used to make, and still does sometimes, for her ice cream truck back in Belgium.
But pistachio and dark chocolate turns out to be a tricky combination. I tried so many different versions. It’s easy to just use pistachios to do something crunchy, but to get a smooth, creamy one, I had to search.
Until I found a cream of pistachio, so fantastic. The same that my aunt uses for her ice cream. I mix it with organic heavy cream, organic butter, white chocolate, et voilà! A room temperature ice cream enclosed in chocolate. Enjoy!
No alcohol in this one, by the way.
I also make a version as a chocolate bar. It’s big, it’s wild, it’s super creamy, and I’m not afraid to say that I’m really happy with it and that recipe will stay this way for a while. The only difference between the praline and the bar, is that the praline is topped with ground pistachio, while the bar has whole pistachios inside.