I was looking for an easy no-bake, gluten-free dessert and stumbled on this one. I had never heard of ‘Opera Creams’…must be one of those vintage desserts?!?! I must try them. The original recipe didn’t include the pistachio pudding mix – I had some on hand and loved the pretty chartreuse hue so I had to try it out!
- 2 cups sugar
- 1 cup heavy cream
- 1 Tbsp corn syrup
- 1 tsp vanilla
- 1 Tbsp pistachio pudding mix, optional
- Pinch of salt
- 1 cup pistachios, roughly chopped
- 6 oz. chocolate, chopped
- Sea salt for sprinkling
Line an 8-inch square pan with foil or parchment paper, leaving an overhang to help remove the creams.
In a medium heavy-bottomed saucepan, combine the sugar, cream, and corn syrup. Cook over low heat, swirling the pan as necessary, until the sugar melts, about 10 minutes. Increase heat to medium-high and bring to a boil. Boil, without stirring, until the mixture reaches 238°F on a candy thermometer, about 5 minutes. Transfer the bowl of a stand mixer and beat on medium-low for 1 minute, add the pudding mix, if using, then increase speed to medium and beat until no longer shiny, 5 to 7 minutes. Add the vanilla and salt and mix to combine, then fold in the pistachios.
Transfer the mixture to the prepared pan and refrigerate until set, about 30 minutes.
Melt the chocolate either in a microwave or over a hot water bath. Spread the chocolate over the chilled mixture, then sprinkle with sea salt. Refrigerate until set. Transfer to a cutting board and cut into 1-inch pieces.