Indulgent chocolate desserts layered with pistachios, rose petals, and spiced date caramel for a luxe experience.
# What You'll Need:
→ Chocolate Base
01 - 7 ounces premium dark chocolate (70% cocoa), chopped
02 - 3.5 ounces milk chocolate, chopped
03 - 2.8 ounces unsalted butter
04 - 2.7 fluid ounces heavy cream
→ Crunch Layer
05 - 2.8 ounces crushed pistachios
06 - 2.1 ounces crushed digestive biscuits
07 - 1.1 ounces toasted coconut flakes
→ Spiced Date Caramel
08 - 4.2 ounces Medjool dates, pitted
09 - 2 fluid ounces water
10 - 1/2 teaspoon ground cardamom
11 - 1/4 teaspoon fine sea salt
→ Garnish
12 - Edible gold leaf (optional)
13 - 2 tablespoons chopped dried rose petals
14 - Additional chopped pistachios
# Directions:
01 - In a heatproof bowl, combine the dark chocolate, milk chocolate, and unsalted butter. Place the bowl over a saucepan with gently simmering water to create a double boiler. Stir continuously until the mixture is completely smooth. Remove from heat and incorporate the heavy cream. Allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper and evenly spread the chocolate mixture into the pan.
03 - Distribute the crushed pistachios, digestive biscuit crumbs, and toasted coconut flakes over the chocolate base. Gently press the layer with a spatula to ensure slight embedding.
04 - Place the dates, water, ground cardamom, and fine sea salt in a small saucepan. Cook over low heat, stirring regularly, until the dates are soft and the water is nearly absorbed, about 5 minutes. Transfer to a blender or use an immersion blender to create a smooth puree.
05 - Spoon or swirl the date caramel over the crunchy chocolate layer.
06 - Refrigerate for a minimum of 2 hours or until the chocolate is firmly set.
07 - Remove from the pan and slice into bars or squares. Adorn with edible gold leaf, dried rose petals, and extra chopped pistachios as desired before serving.
