Chocolate, pistachio nougat

Prep: 25 mins

Cook: 10 mins

A rich and creamy Italian bar, simply made and indulgent.

Butter, for greasing

75g golden caster sugar

4 medium eggs

250g dark chocolate, finely chopped

450ml double cream

140g hard nougat chopped into ½ cm chunks

50g pistachios, roughly chopped

Butter and line a 900g loaf tin with cling film.

Bring a pan of water to a low simmer.

Combine the sugar and eggs in a heatproof bowl, then place over the simmering water and whisk until pale, thick and doubled.

Remove from the heat, then rest the bottom of the bowl into cold water and continue whisking until the mixture turns cool.

Melt the chocolate in the microwave on low, stir, then fold into the egg mixture.

Whip the cream to soft peaks and fold into the chocolate egg mixture with the nougat and pistachios.

Pour the mixture into the loaf tin, smooth the surface with a spoon, then cover and freeze until firm.

To serve, turn out onto a serving dish, remove the cling film and leave in the fridge for 15 mins to soften slightly before slicing.

Serves
10

Preparation Time
25 minutes

Cooking Time
10 minutes

Main ingredients
Dairy, Chocolate, Eggs, Sugar, Nuts

Recipe Type
Dessert, Batch Cooking

Level of Difficulty
Easy

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