Served at the 2015 Chocolate Wine Trail
9 oz. Chopped Bittersweet Chocolate
1 cup Heavy Cream
1/4 cup Pistachios Chopped
1 tablespoon Ginger ground
1 teaspoon Kosher salt
3 Sheets of Phyllo Dough
Chardonel Crème Anglaise:
1 cup Chardonel
2 cups Heavy Cream
1 tablespoon Whole Green Cardamom Cracked
1 teaspoon Vanilla Extract
For Ganache: Bring heavy cream just to a boil, pour over chopped chocolate. Stir to melt. Add pistachios, ginger, and salt. Mix thoroughly and chill. Lay one sheet of phyllo on work surface and gently brush with butter, add second phyllo sheet and brush with butter, add third phyllo sheet and brush with butter. Slice phyllo vertically into 3 inch strips. Add 1 tablespoon at bottom of each strip. Rotate folding into triangles until fully closed. Place on buttered baking sheet. Bake in a 400 degree oven 5 minutes or until golden brown and crispy.
For Chardonel Crème Anglaise: In a heavy bottomed sauce pot, add the Chardonel and the Cardamom. Reduce by 2/3. Add the heavy cream and vanilla, reduce by half. Strain and chill.
Serve with Stone Hill Vignoles