(1/2 cup) heavy whipping cream
(1/4 tsp) sugar
Fleur de Sel
(1) pint good quality store-bought chocolate ice cream (I prefer a darker chocolate ice cream here)
St. Helena Olive Oil EVOO
Whisk the heavy whipping cream with the sugar and a small pinch of fleur de sel until still peaks have formed.
Scoop the chocolate ice cream into little bowls. Top with a drizzle of EVOO and a dollop of the whipped cream. Sprinkle with a pinch of fleur de sel and finish with the toasted pistachios.
The whipped cream can be made the morning of. Just store in an air-tight container in the refrigerator and before serving, transfer to a bowl and whip to refresh.
Comments will be approved before showing up.