Layered Pistachio Chocolate
Layered Pistachio Chocolate
Ingredients
For the Pistachio Layer
- 1 cup shelled pistachios, unsalted, roasted
- 1/4 cup powdered sugar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Chocolate Layer
- 6 ounces dark chocolate, finely chopped, 60-70% cacao
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon granulated sugar
For Garnish (Optional)
- 1 tablespoon shelled pistachios, chopped
Instructions
- 1
Line an 8x4-inch loaf pan or a similar small rectangular dish with parchment paper, leaving an overhang on the sides to easily lift out the finished dessert. This will prevent sticking.
⏱️ 5 min
- 2
For the pistachio layer: In a food processor, combine the roasted shelled pistachios, powdered sugar, melted unsalted butter, vanilla extract, and salt. Process until the mixture forms a thick, slightly sticky paste. It should resemble a coarse nut butter.
⏱️ 10 min
- 3
Press the pistachio mixture evenly into the bottom of the prepared loaf pan. Use the back of a spoon or your fingers to create a compact, smooth layer. Place the pan in the refrigerator to chill while you prepare the chocolate layer.
⏱️ 5 min
- 4
For the chocolate layer: In a small saucepan, combine the heavy cream and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges. Do not bring to a rolling boil.
⏱️ 3 min
- 5
Remove the saucepan from the heat and immediately add the finely chopped dark chocolate and 1 tablespoon of unsalted butter. Let stand for 2 minutes to allow the chocolate to melt, then whisk gently until smooth and glossy. This creates a ganache.
⏱️ 2 min
- 6
Pour the warm chocolate ganache evenly over the chilled pistachio layer in the loaf pan. Gently tap the pan on the counter a few times to release any air bubbles and ensure an even top surface.
⏱️ 2 min
- 7
Refrigerate the layered dessert for at least 2 hours, or until the chocolate layer is completely set and firm. This passive chilling time is crucial for the layers to solidify.
⏱️ 120 min
- 8
Once set, use the parchment paper overhang to carefully lift the layered pistachio chocolate out of the pan. Place it on a cutting board.
⏱️ 1 min
- 9
Using a sharp knife, trim the edges if desired, then cut the dessert into 4 equal slices or smaller squares, depending on your preference. For cleaner cuts, you can warm the knife blade under hot water and wipe it dry between cuts.
⏱️ 2 min
- 10
Garnish with chopped pistachios, if using, before serving. Store any leftovers in an airtight container in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
Layered Pistachio Chocolate
Ingredients
For the Pistachio Layer
- 1 cup shelled pistachios, unsalted, roasted
- 1/4 cup powdered sugar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Chocolate Layer
- 6 ounces dark chocolate, finely chopped, 60-70% cacao
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon granulated sugar
For Garnish (Optional)
- 1 tablespoon shelled pistachios, chopped
Instructions
- 1
Line an 8x4-inch loaf pan or a similar small rectangular dish with parchment paper, leaving an overhang on the sides to easily lift out the finished dessert. This will prevent sticking.
⏱️ 5 min - 2
For the pistachio layer: In a food processor, combine the roasted shelled pistachios, powdered sugar, melted unsalted butter, vanilla extract, and salt. Process until the mixture forms a thick, slightly sticky paste. It should resemble a coarse nut butter.
⏱️ 10 min - 3
Press the pistachio mixture evenly into the bottom of the prepared loaf pan. Use the back of a spoon or your fingers to create a compact, smooth layer. Place the pan in the refrigerator to chill while you prepare the chocolate layer.
⏱️ 5 min - 4
For the chocolate layer: In a small saucepan, combine the heavy cream and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges. Do not bring to a rolling boil.
⏱️ 3 min - 5
Remove the saucepan from the heat and immediately add the finely chopped dark chocolate and 1 tablespoon of unsalted butter. Let stand for 2 minutes to allow the chocolate to melt, then whisk gently until smooth and glossy. This creates a ganache.
⏱️ 2 min - 6
Pour the warm chocolate ganache evenly over the chilled pistachio layer in the loaf pan. Gently tap the pan on the counter a few times to release any air bubbles and ensure an even top surface.
⏱️ 2 min - 7
Refrigerate the layered dessert for at least 2 hours, or until the chocolate layer is completely set and firm. This passive chilling time is crucial for the layers to solidify.
⏱️ 120 min - 8
Once set, use the parchment paper overhang to carefully lift the layered pistachio chocolate out of the pan. Place it on a cutting board.
⏱️ 1 min - 9
Using a sharp knife, trim the edges if desired, then cut the dessert into 4 equal slices or smaller squares, depending on your preference. For cleaner cuts, you can warm the knife blade under hot water and wipe it dry between cuts.
⏱️ 2 min - 10
Garnish with chopped pistachios, if using, before serving. Store any leftovers in an airtight container in the refrigerator.