Pistachio Dacquoise With Chocolate Cream - cooking recipe

Ingredients

2 cups pistachios, 1 2/3 cups finely ground
1 cup powdered sugar + extra for dusting
4 None egg whites
7 oz chocolate, chopped
1 1/4 cups heavy cream
5 1/2 tbsp butter
1/2 cup sliced almonds, toasted

Preparation

For the dacquoise, preheat oven to 300\u00b0F. Trace 2 - 7 inch circles onto 2 pieces of parchment paper and place on baking sheets. Mix ground nuts with 1/3 cup powdered sugar. Beat egg whites until stiff then gradually beat in remaining powdered sugar. Fold in ground pistachio mixture and transfer to a piping bag fitted with a medium plain tip. Starting from the outer edge, pipe the mixture into a spiral, filling the circle. Repeat with remaining circle. Bake for 15-20 mins or until just firm. Set aside to cool.
For the chocolate cream, place chocolate in a bowl. Heat cream until hot but not boiling and pour over chocolate. Let melt, stirring frequently. Add butter and set aside to cool. Once cool, whisk until thickened. Transfer to a piping bag fitted with a large plain tip. Place 1 dacquoise on a plate and pipe chocolate cream on top. Add second dacquoise. Sprinkle remaining pistachios and sliced almonds over top. Serve dusted with powdered sugar.