100g shelled pistachio,
1/2 tsp. liquid vanilla,
1 tsp. pistachio oil,
Break the chocolate into pieces. Put it in a bowl with 3 tsp. of water. Melt in double boiler or in a microwave oven. Add pistachio oil. Stir to obtain homogenous and shiny melted chocolate.
Chop the pistachios. Blend them with the praline. Separate the egg whites from the yolks.
Stir the butter to obtain a cream (it must not be melted). Add the yolks and the vanilla, then the icing sugar and the chocolate. Whisk the mixture to make it creamy.
Whisk the egg whites with a pinch of salt until stiff. Then gently fold them into the chocolate mixture. Transfer in a dish.
Cover with the pistachio praline mixture. Chill in the fridge for at least 6 hours. Serve with raspberry sauce (optional).