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Pistachio Delight Dessert Cups with Chocolate Base and Cream Cheese Topping, garnished with chopped pistachios in an elegant emerald-green glass.

Pistachio Delight

A luxurious layered dessert featuring a rich chocolate cake base, creamy pistachio and white chocolate layer, and light whipped cream cheese topping. Perfect for special occasions or indulgent treats.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Cuisine European, Fusion
Servings 4 dessert cups
Calories 500 kcal

Equipment

Ingredients
  

Chocolate Cake Base

  • ¼ cup (50 g) dark chocolate
  • ¼ cup (50 g) unsalted butter
  • ¼ cup (50 g) granulated sugar
  • 1 medium egg
  • 3 tbsp (20 g) all-purpose flour
  • 2 tbsp (10 g) unsweetened cocoa powder
  • Pinch of salt

First Layer: Pistachio & White Chocolate Cream

  • 1 cup (270 g) cream cheese (room temperature)
  • ½ cup (130 g) pistachio butter
  • 1 cup (200 g) white chocolate (melted and cooled)
  • 1 cup (240 ml) heavy whipping cream (chilled)
  • 1 tsp pure vanilla extract

Second Layer: Whipped Cream Cheese Topping

  • 1 cup (240 ml) heavy whipping cream (chilled)
  • ½ cup (130 g) cream cheese
  • ¼ cup (50 g) powdered sugar
  • 1 tsp pure vanilla extract
  • Pinch of salt

For garnish

  • 2 tbsp (30 g) Chopped pistachios

Instructions
 

Prepare the Chocolate Cake Base

  • Use a microwave-safe bowl or double boiler (bain-marie) to melt the chocolate and butter. Stir until smooth.
  • In a separate bowl, whisk the sugar and egg until light and frothy.
  • Stir the melted chocolate mixture into the egg mixture.
  • Sift in flour, cocoa powder, and salt, then gently fold until combined.
  • Pour the batter into a small baking pan (4x4 inches / 10x10 cm) lined with parchment paper. Bake at 340°F (170°C) for 15–18 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely, then crumble it into fine crumbs.
  • Divide ¼ cup (50 g) of cake crumbs evenly across 4 cups as the base layer.

Prepare the Pistachio & White Chocolate Cream

  • Melt the chocolate in short intervals in a microwave or use a double boiler. Let it cool slightly.
  • In a large bowl, beat together cream cheese, pistachio butter, and vanilla extract until smooth and creamy.
  • Gradually pour in heavy whipping cream while mixing on low speed until light and fluffy. Avoid overmixing.
  • Gently fold in the melted white chocolate using a spatula, ensuring the texture remains airy.
  • Spoon approximately ½ cup (120 ml) of pistachio cream into each cup over the chocolate cake crumbs. Smooth the layer evenly.
  • Place the cups in the refrigerator for at least 30 minutes to set.

Prepare the Whipped Cream Cheese Topping

  • In a mixing bowl, beat together cream cheese, powdered sugar, vanilla extract, and salt until smooth and creamy.
  • In a separate bowl, whip heavy whipping cream until soft peaks form. Avoid overwhipping.
  • Gently fold the whipped cream into the cream cheese mixture using a spatula, keeping the texture light and airy.
  • Transfer the mixture to a piping bag and pipe or spoon ½ cup (120 ml) of whipped cream topping into each cup over the pistachio layer.
  • Level the surface for a clean finish.

Garnish the Dessert Cups

  • Evenly sprinkle each dessert cup with ½ tablespoon (7–8 g) of chopped pistachios.
  • Chill the dessert cups for at least 2 hours or preferably overnight to allow the layers to fully set and flavors to meld together.

Notes

Use high-quality pistachio butter for the best flavor.
Avoid overwhipping cream to maintain a smooth texture.
Ensure melted white chocolate is cooled slightly before adding to cream cheese.

Nutrition

Calories: 500kcal
Keyword chocolate dessert, cream cheese dessert, elegant dessert, layered dessert cups, no-bake dessert, pistachio cream, Pistachio dessert
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