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Chocolate & pistachio mousses
- 150g dark chocolate , at least 60% cocoa solids
- 1 quantity meringue
- 1 portion pt bombe
- 1 tbsp cassis or brandy
- 142ml pot double cream
- 50g shelled pistachios , toasted, then roughly chopped
- 3 tbsp grated dark chocolate , to serve
Directions:View on BBC Good Food
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