You’ll Need
1 sheet ready-rolled puff pastry
250g ricotta cheese
50g icing sugar
1 tsp vanilla extract
50g dark chocolate, finely chopped
25g pistachios, chopped
For The Finish
1 tbsp icing sugar
Extra chocolate shavings
Optional But Dangerous
White chocolate drizzle
Nutella
Extra pistachios
Method
Preheat your air fryer to 180°C.
Cut the puff pastry into circles large enough to press into four ramekins or foil pudding pots.
Press the pastry into the pots, leaving a slight overhang around the edges.
Prick the bases lightly with a fork.
Air fry at 180°C for 8–10 minutes until golden, crisp, and puffed.
Allow the pastry cups to cool completely.
In a bowl, mix together the ricotta, icing sugar, and vanilla extract until smooth.
Fold through most of the chopped chocolate.
Spoon or pipe the ricotta mixture into the cooled pastry cups.
Scatter over the chopped pistachios and remaining chocolate.
Dust lightly with icing sugar.
Serve immediately or chill for 15 minutes before serving.