pistachio, ginger & fennel cookie crust whipped cream

In a heatproof bowl, melt the dark chocolate over a pot of simmering water. Once melted, set aside to cool slightly.

Melt the Chocolate

In a saucepan, heat the heavy cream and orange zest until just boiling. Remove from heat.

Prepare the Cream

In a separate bowl, whisk together the egg yolks and granulated sugar until pale and creamy.

Slowly pour the hot cream into the egg yolk mixture, whisking constantly to temper the yolks.

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.

Remove from heat and stir in the melted chocolate and vanilla extract until smooth. Let it cool to room temperature.

Pour the mixture into serving dishes and refrigerate for at least 4 hours or until set.