Description
This elegant Pistachio Mousse with Chocolate Ganache is a luscious dessert combining rich dark chocolate ganache with a smooth, creamy pistachio mousse. Perfect for special occasions, it features a luxurious texture and nutty flavor, garnished with roasted pistachios and chocolate curls for added indulgence.
Ingredients
Scale
Chocolate Ganache
- 200 g dark chocolate (60–70% cocoa), chopped
- 200 ml heavy cream (¾ cup + 1 tbsp)
- 1 tbsp unsalted butter (optional, for extra shine)
Pistachio Mousse
- 150 g shelled pistachios (unsalted, about 1 ¼ cups)
- 3 tbsp granulated sugar
- 1 tsp pure vanilla extract
- 250 ml heavy cream, cold (1 cup)
- 100 g mascarpone cheese or cream cheese, softened (½ cup)
- A pinch of salt
Garnish (Optional)
- Chopped roasted pistachios
- Chocolate curls or shavings
- Edible gold dust or sea salt flakes
Instructions
- Make the Chocolate Ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer without boiling. Remove from heat and immediately pour over the chopped chocolate in a heatproof bowl. Let sit for 1 minute, then stir until the chocolate is fully melted and glossy. Stir in the butter if using for extra shine. Spoon the ganache evenly into the bottom of 6 small serving glasses, filling each about one-quarter full. Place the glasses in the refrigerator to chill while preparing the mousse.
- Prepare the Pistachio Base: (Optional) Blanch the pistachios by boiling them for 1 minute, then transfer to ice water and peel off the skins to enhance the green color. Add the pistachios, sugar, salt, and vanilla extract to a food processor. Blend until a smooth, thick paste forms, adding a teaspoon of water or cream if necessary to help blend smoothly.
- Whip the Mousse: In a cold mixing bowl, whip the heavy cream using a hand mixer or stand mixer until soft peaks form. In a separate bowl, beat the mascarpone cheese until smooth and creamy. Fold the pistachio paste into the mascarpone until fully combined. Gently fold in the whipped cream in two additions, stirring just until the mixture is light and uniform. Avoid overmixing to maintain the mousse’s airy texture.
- Assemble and Chill: Transfer the pistachio mousse to a piping bag or spoon and carefully layer it on top of the chilled ganache in each glass. Smooth the tops, cover loosely with plastic wrap, and refrigerate for at least 2 hours until the mousse is set and well chilled.
- Garnish and Serve: Just before serving, garnish each glass with chopped roasted pistachios, chocolate shavings, and a touch of edible gold dust or sea salt flakes if desired. Serve chilled for the best texture and flavor.
Notes
- Blanching pistachios is optional but enhances the mousse’s bright green color and removes the skins for a smoother texture.
- Assemble the mousse and ganache at least 2 hours in advance and keep refrigerated until serving to allow the flavors to meld and set properly.
- If mascarpone is unavailable, cream cheese can be used as a substitute but may slightly alter the flavor.
- For a richer ganache, use chocolate with 70% cocoa or higher.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg
