🍫 Chocolate-covered pistachio froyo cups
Ingredients
- 180 g full-fat Greek yoghurt
- 200 g shelled unsalted pistachios
- 60 g honey or maple syrup
- A pinch of salt (optional)
- Chopped pistachios for the top
- 150 g melted dark chocolate (for the coated version)
Method
- Blend the Greek yoghurt, pistachios, honey and salt until perfectly smooth, scraping the sides now and then.
- Allow a full 90 seconds to two minutes of blending: that is the difference between a grainy texture and a silky cream.
- Taste and adjust the sweetness — pistachios vary a lot in intensity from batch to batch.
- Spoon into silicone muffin moulds or small cups.
- Scatter generously with chopped pistachios before freezing.
- Freeze 3 to 4 h, until just set and still easy to bite into.
- Turn out and eat straight away. Frozen longer than 4 h, give them an hour in the fridge to soften.
- Coated version: dip the fully frozen cups in melted dark chocolate, scatter with pistachios and set for 1 h in the fridge.
Adapted from theChefoutWest (YouTube)
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