Pistachio nougats

INGREDIENTS

• 200g of white chocolate + 200g of white chocolate (melted)
• 2 tbsp of pistachio cream
• 80g (3/4 cup) of chopped pistachios
• 50g (1/2 cup) of pistachios
• Dome silicone baking mold

METHOD

1. Pour the chocolate into the bowl and melt it in the pot.

2. Pour the part of the mixture into the dome silicone baking mold to fill the bottom part of each dome. With the teaspoon lift the chocolate to cover the whole inner part. Transfer to the fridge for 10 minutes.

3. After 10 minutes cover with one more layer of the chocolate lifting the chocolate with a teaspoon. Transfer to the fridge for 10 more minutes.

4. In a bowl add the chocolate (melted), pistachio cream, chopped pistachios, and pistachios, and mix all together well.

5. Remove the mold from the fridge and fill each dome with the pistachios mixture. Level it up with the teaspoon. Transfer to the fridge for 1 more hour or until is firm.

6. Unmold the pistachio bombs and serve.