Ingredients Requires silicon dome mould Dark or Milk Chocolate 250 g Mascarpone 190 g Pistachio spread 460g Amarene Cherries in Syrup A few peeled, grilled and salted Pistachio nuts Can of spray Chantilly Cream

Method

Put the dome mould in the fridge to cool it
Melt the chocolate in a Bain Marie, stirring to make a smooth paste
Coat the dome moulds with the chocolate, spreading an even thin layer
Put the moulds in the fridge to solidify the chocolate (about 1 hour)
Thoroughly mix the Mascarpone and Pistachio paste
Fill the moulds with mixture and return to the fridge
Gently release the dome from the mould and place on the dessert plate
Decorate with the Chantilly Cream, Pistachio Nuts and some of the cherries and syrup