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In a large, chilled bowl, use a hand mixer to beat the Heavy Cream (1 1/2 cup) 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 teaspoon).
In a separate bowl, beat the Sour Cream (3/4 cup) and Sweetened Condensed Milk (14 ounce) 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.