This simple yet luxurious dessert pairs fresh strawberries with a rich pistachio cream and a smooth chocolate coating. Each bite delivers a balance of sweet, nutty, and fruity flavors with a satisfying contrast of textures. Whether served as a plated treat or layered in a cup, it's a beautiful way to elevate everyday ingredients into something truly special.
Boil pistachios for 5 minutes to loosen the skin and soften the nuts.
Drain, peel off skins, and place the pistachios in the blender. Blend until smooth and creamy.
Add about 2 tablespoons of powdered sugar and blend again.
Gradually add milk - about half a cup at a time - blending until the mixture reaches a thick, spreadable cream consistency.
Spread the pistachio cream onto a tray line with parchment paper.
Freeze for 10 minutes to firm it up - this makes it easier to handle and less sticky.
While the cream chills, melt your chocolate either by microwaving in short bursts or placing it in a bowl set over a pan of gently simmering water. Keep the heat low to avoid scorching.
Coat the strawberry with the pistachio cream, then return them to the freezer for a few minutes to set. Once firm, dip the coated strawberries into the melted chocolate.
Immediately sprinkle each dipped berry with crushed pistachios. Let the chocolate set slightly, then serve chilled or at room temperature.