Heat 150ml of cream to the boil then pour over the chocolate and mix well. Allow to cool for 5 minutes.
Whisk the sugar and eggs together until pale and fluffy. When the whisk is raised you should be able to see a trail on the surface. Lightly blitz the pistachio nuts leaving some texture about them.
Scrape the seeds from the vanilla pod and add to the cream. Whisk to soft peaks.
Stir the ganache into the egg mix, then carefully fold in the whipped cream and pistachios. Pour into your silicon moulds and place straight in the freezer and allow to set. Remove from the fridge 5 minutes before serving in order to soften a little. Finish with some grated chocolate.
«You can make turn this recipe into a terrine, but it will take at least 4 hours to set all the way through. Or for a better result make it a day before you need it allowing it to completely set.»