Pistachio Konafah and Chocolate Ganache Dessert Pots
Our inspired take on the viral social media pistachio konafah chocolate - just as incredibly rich and indulgent. Not for the faint-hearted!
Cals 476 · Prot 6 · Carbs 31 · Fat 37
Vegetarian
60 min
Our inspired take on the viral social media pistachio konafah chocolate - just as incredibly rich and indulgent. Not for the faint-hearted!
Cals 476 · Prot 6 · Carbs 31 · Fat 37
Vegetarian
Ingredients
Dessert
Butter
4*
20 Grams
Konafah dough
4*10*11*
100 Grams
Sliced pistachios
2*
20 Grams
Whipping cream
4*
150 ML
Milk chocolate
4*9*
50 Grams
Belgian dark chocolate
9*
50 Grams
Pistachio cream
2*4*
100 Grams
Allergens
*4 Milk, *10 Wheat, *11 Gluten, *2 Tree Nuts, *9 Soya
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1980 / 476 |
| Fats (g) | 36.8 |
| of which saturated (g) | 9.4 |
| Carbohydrates (g) | 31 |
| of which sugars (g) | 26.3 |
| Fibers (g) | 2.1 |
| Proteins (g) | 5.5 |
| Salt (g) | 0.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make ganache
- Add the whipping cream into a microwave-safe bowl or jug.
- Microwave for 1-2 min or until bubbles start forming around the edges. Do not let it boil.
- Add the milk chocolate and dark chocolate to the warmed cream and let it sit for 1 min.
- Using a spoon or spatula, mix until the chocolate is fully incorporated.
- Set aside to cool.
Tip! The ganache is done when it becomes completely smooth and glossy - it will initially have a thin consistency.
2 Prep
- Meanwhile, gather the konafah dough into a bundle.
- Using a sharp knife, finely chop into smaller pieces.
3 Fry
- Heat a non-stick pan to medium heat and melt the butter.
- Add the konafah dough and fry for 10-12 min, stirring often, until its toasted and golden in colour.
4 Combine
- Add the konafah dough and pistachio cream to a mixing bowl, and stir to combine.
5 Serve
- Gather a few small jars of your choice.
- Divide the pistachio konafah dough between the containers and press down to form an even layer.
- Transfer to the freezer for 15-20 min to set.
Tip! Don't have individual containers? Make it in one single dish. Then refrigerate for at least 4-5 hours or overnight so the ganache sets for a fudgy texture.
6 Layer
- Pour or spoon the chocolate ganache over the pistachio konafah dough.
- Cover the dessert pots with clingfilm and place in the refrigerator for 1-2 hours.
- When ready to serve, top with the sliced pistachios.
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