Break the chocolate into pieces and place in a bowl. Set aside.
Place the milk and the cream in a pan and bring to the boil.
Beat the egg yolks with the sugar until you obtain a light, fluffy mixture.
Once boiling, pour the milk and cream over the egg yolks and then return to the pan and the heat. Stir constantly until the liquid thickens and coats the back of your spoon. If you have a thermometer, heat to 84'C.
Once cooked, pass the liquid through a sieve onto the broken chocolate. Stir gently until the chocolate has melted and is fully incorporated into the mixture.
Pour the chocolate cream into glasses and then place in the fridge to set for at least 45 minutes.
Preheat the oven to 200°C (Gas mark 6-7).
Mix the flour, butter, salt and icing sugar together until it forms a ball.
Place between 2 sheets of baking parchment and roll to a thickness of 5mm. Remove the paper, place on a baking sheet and bake for 15 to 20 minutes.
Once golden brown, use a pastry cutter or an upturned glass to cut the shortbread into rounds and dust with caster sugar.
Sprinkle the chopped pistachio on top of the chocolate cream and serve with shortbread biscuit.
«Garnish this tempting chocolate dessert with chopped nuts of your choice or even some fresh berries.»
A smooth and creamy chocolate dessert topped with a sprinkling of chopped pistachios and served with homemade shortbread biscuits.