Chocolate flakes with raspberries

Bring chocolate over heat-resistant bowl into pieces. Bowl in large pan with low boiling water (bottom of bowl and pan should not touch each other). Let chocolate melt slowly. Chop the pistachio nuts coarsely. Grease baking sheet or work surface with parchment paper, secure paper at corners with adhesive tape. Every time dessert spoon, melt melted chocolate onto baking paper and spread out as thin as possible. Sprinkle pistachios on still hot chocolate. So make 11 circles and let them stiffen. Let the chocolate continue to harden in refrigerator for about 20 minutes.

Whipped cream with sugar stiffly. Make a little whipped cream in the middle of four plates. Put chocolate flake on it and carefully press it down. Add the dessert spoon to the whipped cream in the middle of each chocolate flan. Place raspberries around whipped cream and press slightly. Make a second layer of chocolate milk, whipped cream and raspberries. Finish with the last chocolate flakes.