Pistachios are actually seeds, not nuts—they split open naturally when ripe, making that satisfying crack sound.
Pistachio Snack
Indulge in a delightful blend of crunchy pistachios enveloped in a rich chocolate coating! This guilt-free treat combines the nutty goodness of pistachios with the lusciousness of dark chocolate, creating a perfect balance of flavors. Whip up this quick snack for a satisfying pick-me-up that’s both tasty and nutritious!
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🫙Pantry Staples(3)
- 1cc dhuile de coco (5 ml)
- 100g de chocolat noir + 1cc dhuile de coco (3.53 oz)
- 1 CS de sirop d’erable (15 ml)
📦Other(3)
- 2CS fromage blanc (480 ml)
- 1CS pate de pistache (ou d’amande, ou de noisettes) (15 ml)optionalalmond paste or hazelnut paste
- Eclats de pistache
👨🍳 Instructions
- 1
Mix one tablespoon of fromage blanc, pistachio paste, and maple syrup well.
- 2
Add pistachio pieces and pour the mixture into a mold and freeze.
- 3
Meanwhile, melt 100 grams of dark chocolate with coconut oil.
- 4
Cut the frozen block into squares and cover with melted dark chocolate.
- 5
Let it harden on parchment paper.
💡 Pro Tips
- ✓Temper your dark chocolate to 88-90°F after melting to ensure proper crystallization and prevent white bloom on the coating.technique88-90°F
- ✓Freeze the pistachio mixture for minimum 4 hours to achieve clean cuts without cracking - frozen mixtures cut best at -5°F to 0°F.timing4 hours minimum
- ✓Use a 3:1 ratio of chocolate to coconut oil for optimal coating viscosity that won't crack when bitten but sets firm at room temperature.ingredient3:1 ratio
- ✓Dip frozen squares directly from freezer into chocolate coating - the 160°F+ temperature difference creates immediate shell formation preventing melting.technique160°F+ difference
- ✓Cool coated pieces at 65-68°F room temperature for 15-20 minutes rather than refrigerating to prevent condensation forming on the chocolate surface.timing65-68°F, 15-20 minutes
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