(serves 4)
  • 5 oz (150 g) of dark chocolate
  • 2 1/2 (70 g) of sugar
  • 5 oz (150 g) of cream
  • 2 eggs
  • 4 oz (120 g) of sugar
  • 400 ml of milk
  • 2 oz (50 g) of peeled pistachios
  • 2 sheets of gelatin
  • Vanilla, lemon
  • 4 Cuoricini​


Melt the chocolate in a bain-marie (double boiler) . Separate the egg yolks from the whites.

Beat the egg whites with cream.

Dissolve the sugar in a little water, heating it to 120°C / 250ºF.

Quickly incorporate the beaten egg whites, then add the melted chocolate.

Let the mixture cool, then add the beaten cream, stirring gently from bottom to top.

Place in the fridge to thicken.

Meanwhile prepare the pistachio cream. Beat the egg yolks with the sugar. Separately boil the milk with the vanilla. Add the mixture together and cook very gently, stirring constantly and being careful not to bring to the boil, which would spoil the cream. Add the sheets of gelatine, previously soaked in​ water and then squeezed. Mix in the blanched and chopped pistachios and let it cool.

Serve by spreading the chocolate mousse into transparent glasses, putting chocolate mousse and thin layers of pistachio cream​.