'VIRAL' Pistachio and Chocolate Dessert Pots
with Lotus Biscuits and Cornflakes
Our inspired take on the viral social media knafeh chocolate - just as incredibly rich and indulgent. Not for the faint-hearted!
Cals 641 · Prot 7 · Carbs 44 · Fat 49
Family Friendly
40 min
Our inspired take on the viral social media knafeh chocolate - just as incredibly rich and indulgent. Not for the faint-hearted!
Cals 641 · Prot 7 · Carbs 44 · Fat 49
Family Friendly
Ingredients
Dessert
Coconut oil
40 ML
Peeled pistachios
2*
120 Grams
Brown sugar
10 Grams
Olive oil
2 Tbsp
Lotus biscuits
9*10*11*
75 Grams
Whipping cream
4*
150 ML
Milk chocolate
4*9*
50 Grams
Belgian dark chocolate
9*
50 Grams
To serve
Cornflakes
11*
25 Grams
Allergens
*2 Tree Nuts, *9 Soya, *10 Wheat, *11 Gluten, *4 Milk
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) | 2674 / 641 |
| Fats (g) | 48.5 |
| of which saturated (g) | 17.2 |
| Carbohydrates (g) | 44 |
| of which sugars (g) | 26.8 |
| Fibers (g) | 3.8 |
| Proteins (g) | 6.9 |
| Salt (g) | 0.5 |
*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 Blend
- In a small bowl, melt the coconut oil in a microwave.
- In a small blender, combine the pistachios, brown sugar and melted coconut oil. Blend for 1-2 min.
- Make sure to scrape the pistachios as close to the blade as possible for the first 1-2 min as it will initially form into a dry, thick crumb before blending into a paste.
- Add the olive oil. Blend on high speed to form a smooth paste.
Tip! The consistency of the paste should be thick yet still slightly runny - if it is still too thick, add a drizzle or two more of olive oil.
2 Make crumb
- Using a food processor, blitz the Lotus biscuits to form a fine crumb.
Tip! Don't have a food processor? Place the Lotus biscuits into a large ziplock bag and crush with a rolling pin.
3 Combine
- In a large bowl, combine the pistachio paste and Lotus biscuit crumb.
4 Make ganache
- Add the whipping cream into a separate large microwave-safe bowl.
- 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.
Tip! The ganache is done when it becomes completely smooth and glossy - it will initially have a thin consistency.
5 Layer
- Gather containers of your choice. Divide the pistachio Lotus biscuit crumb between the containers and press down to form an even layer. Filling the container only a third of the way.
- Pour or spoon the chocolate ganache over the biscuit crumb.
- Cover the dessert pots with clingfilm and place in the refrigerator overnight.
Tip! Don't have individual containers? Make it in one single dish. Refrigerating overnight is very important as it will give the ganache a fudgy, mousse-like texture.
6 Serve
- Just before serving, roughly crush the cornflakes.
- Garnish each Pistachio and Chocolate Dessert Pot with the crushed Cornflakes.
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