How to prepare shortcrust pastry cups filled with white and dark chocolate, a recipe that includes, among the necessary ingredients, nougat, almonds and pistachios.
Ingredients 2 people
- 100 g of white chocolate
- 100 g of dark chocolate
- 2 eggs
- 50 g of nougat
- flaked almonds
- shelled pistachios
- 1 roll of shortcrust pastry
Preparation of chocolate cups
Unroll the roll of shortcrust pastry, cut out 4 disks and spread them on 4 inverted molds.
Bake them in the oven at 180 ° C for about 15 minutes
Meanwhile melt the white and dark chocolate in two separate saucepans.
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Combine for each type of chocolate an egg yolk and a whisked egg white.
Remove from the oven the shortcrust pastry cups, let them cool and remove them gently from the molds.
Add the chopped nougat to the white chocolate and dark chocolate 1 tablespoon of flaked almonds.
Fill each cup of shortcrust pastry half with the white mousse and half with the black mousse, keeping them separate with a spoon.
Leave to cool in the refrigerator for at least 2 hours.
Decorate each cup with flaked almonds and chopped pistachios.
