ingredients:
- 6 tbsp (100g) Pistakio Cream
- 200g dark chocolate (70% cocoa), chopped
- 6½ tbsp (100ml) butter
- 2 tbsp (11g) cocoa powder
- 6½ tbsp (50g) powdered sugar, sifted
- 9 tbsp (150g) shortbread or biscoff cookies, roughly broken into small chunks
- ¾ cup (100g) pistachios, toasted and roughly chopped
- 1 tsp vanilla extract
- ½ tsp salt
- ½ cup (60g) powdered sugar for dusting
instructions:
- in a large heat proof bowl, melt butter and chocolate in 30 second increments.
- to the melted mixture, add cocoa, powdered sugar, vanilla and salt and mix until no clumps remain, followed by your Pistakio Cream.
- chop your pistachios + shortbread and add to your chocolate mixture.
- transfer to the middle of a large piece of parchment and roll like a burrito. you can do an initial shape, pop it in the fridge to set for an hour and reshape by rolling on the counter lightly or wrapping the parchment tighter.
- let set up completely, overnight is best, before unwrapping and coating in powdered sugar! rolling on the parchment helps the sugar stick. slice and enjoy!
