Chocolate, Almond And Pistachio Sweets

1. 1

   Crush the cookies. Add the butter and blend in order to get a paste.

2. 2

   Press the mixture into a sillicone cake mold (if you do not have one, line a cake mold with plastic wrap). Press well with the palm of your hand to compress the dough.

3. 3

   Crush the nuts with a rolling pin between 2 sheets of parchment paper.

4. 4

   Break the chocolate into small pieces. Bring the cream to boil in a saucepan. Remove from heat and add the chocolate, stirring until the mixture is smooth.

5. 5

   Add the nuts.

6. 6

   Pour this mixture over the cookie crust. Smooth the surface and cover with plastic wrap. Store it in the refrigerator for at least 2 hours.

7. 7

   Cut into slices or cubes.

* Per serving · 4 servings · Values may vary.

No additional tips available.