Chocolate pots with pistachio shortbreads

  • Marie Claire is supported by its audience. When you purchase through links on our site, we may earn commission on some of the items you choose to buy.
  • Kimberley Walsh shares her recipe for chocolate pots with pistachio shortbreads

    Kimberley Walsh shares her recipe for chocolate pots with pistachio shortbreads

    Chocolate pots

    560ml double cream
    125g light muscovado sugar
    350g dark chocolate (70 per cent cocoa)
    3 large egg yolks, beaten

    1. Place the double cream and muscovado sugar in a medium saucepan and bring to the boil to dissolve the sugar. Remove from the heat and add the dark chocolate, broken into pieces. Set aside for 5 minutes to melt and then stir until smooth.

    2. Add the egg yolks to the pan and mix to combine. Place the pan over a very low heat and stir with a wooden spoon for 2-3 minutes until thickened and smooth. 

    3. Pour into individual dishes or coffee cups and chill for about 3 hours or until it resembles thick, smooth cream.

    Pistachio shortbreads

    225g unsalted butter, softened
    125g caster sugar
    1 tsp vanilla extract
    250g plain flour, sifted
    pinch salt
    100g finely chopped pistachios
    150g dark chocolate

    1. In a bowl, cream together the butter and sugar until light and fluffy, using either a wooden spoon or an electric mixer fitted with the paddle attachment. Add the vanilla extract and mix again. Add the flour, salt and 75g of the chopped pistachios and mix until the dough sticks together. 

    2. Flatten the dough into a disc, wrap in cling film and chill for an hour until firm.

    3. Lightly dust a work surface with plain flour and roll out the dough to the thickness of a £1 coin. Using a 5cm cookie cutter, stamp out discs and arrange on a baking sheet lined with baking parchment. Chill for a further 10-15 minutes while oven preheats to gas mark 4/180°C/350°F.

    4. Bake the shortbreads for about 12 minutes until pale golden. Remove from the oven and cool on the baking sheet.

    5. Melt the chocolate either in a heatproof bowl set over a pan of gently simmering water or in the microwave on a low setting. Stir until smooth.

    6. Spread the shortbreads with chocolate and sprinkle over the remaining pistachios. Leave to set before serving.

    Reading now