Layered Chocolate-Pistachio Cups

Base Components

• 99 g bittersweet chocolate (60–70% cocoa)

• 99 g milk chocolate

• 99 g white chocolate

• 44 g pistachio paste

• 605 ml heavy cream

• 275 ml milk

• 33 g sugar

• 3 egg yolks

• 4.4 g gelatin sheets (soaked in cold water, then squeezed dry)

Method

Preparing the Chocolate & Pistachio Bases

1. Set Up Your Ingredients – Finely chop each type of chocolate and place them in separate bowls. Place the pistachio paste in a fourth bowl.

2. Whip the Cream – Beat 550 ml of heavy cream to soft peaks and keep chilled.

3. Heat the Milk Mixture – In a saucepan, bring the milk and remaining heavy cream to a boil over medium heat.

4. Whisk the Egg Yolks & Sugar – In a separate bowl, whisk the egg yolks with sugar until just combined.

5. Temper the Egg Yolks – Slowly pour a little of the hot milk mixture into the egg yolks while whisking continuously.

6. Cook the Custard – Return the custard to the saucepan and cook over low heat, stirring constantly, until it reaches 82°C (180°F) and coats the back of a spoon. Remove from heat.

Incorporating the Gelatin & Flavors

1. Dissolve the Gelatin – Stir one gelatin sheet into the white chocolate and the remaining gelatin into the pistachio paste.

2. Divide the Custard – Evenly distribute the warm custard (about 105 g per bowl) into the bittersweet, milk, white chocolate, and pistachio bowls. Stir each mixture until smooth.

Creating the Layered Effect

1. Whip & Fold – Divide the whipped cream into four equal portions and gently fold it into each flavor mixture using a flexible spatula.

2. Layer the Cups – Starting with the bittersweet chocolate, pour a layer into serving glasses. Lightly tap the cups on a surface to settle the mixture. Chill briefly to set before adding the next layers.

3. Repeat the Process – Add the white chocolate, milk chocolate, and pistachio layers, chilling slightly between additions to maintain clean layers.