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In a large, chilled bowl, use a hand mixer to beat the
Heavy Cream (1 1/2 cups)
until thick and creamy. On low speed, beat in the
Dark Cocoa Powder (1/2 cup)
¼ cup at a time, and add in the
Vanilla Extract (1 tsp)
In a separate bowl, beat the
Sour Cream (3/4 cup)
Sweetened Condensed Milk (1 1/3 cups)
until thoroughly combined.
Pour in the sour cream mixture ¼ cup at a time, beating it in with the mixer.
Gently stir in the
Roasted Salted Pistachios (2/3 cup)
Pour the mixture into a loaf pan. Top with remaining pistachios. Cover with foil and place in the freezer for 6 hours.