Chocolate Fondant with Brandy Anglaise Foam

Toasted Pistachios

• 30 g pistachio nuts, unsalted

Chocolate Fondant

• 160 g unsalted butter, diced
• cocoa powder, for dusting
• 150 g dark chocolate (70% cocoa solids), small pieces or callets
• 120 g caster sugar
• 4 medium eggs

Brandy Anglaise Foam

• 140 g whole milk
• 40 g double cream
• 2 egg yolks, from medium eggs
• 20 g caster sugar
• 10 g brandy
• coarse sea salt, for garnishing