Worms Cathedral Spires

A cake recipe for all foodies:

Break chocolate into pieces and heat with whipped cream and coconut fat, stirring until smooth. Cut the nougat into small pieces and stir into the hot mixture until it has combined with the chocolate. Refrigerate and stir occasionally while the mixture cools.

Beat the cold quantity and fill one small unit at a time into a pre-cooled piping bag (if the quantity is large, the hand heat will already make it liquid). Pipe quantity into metal or possibly paper rosettes and garnish with pistachios. Keep cool.

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