Name: Pistachio Mousse with Chocolate Ganache Recipe
Prep time: 25 min
Cook time: 5 min
Total time: 2 h 30 min
Cuisine: French
Ingredients: 200g dark chocolate (60–70% cocoa), chopped; 200ml heavy cream (¾ cup + 1 tbsp); 1 tbsp unsalted butter (optional, for extra shine); 150g shelled pistachios (unsalted, 1 ¼ cups); 3 tbsp granulated sugar; 1 tsp pure vanilla extract; 250ml cold heavy cream (1 cup); 100g mascarpone cheese or cream cheese, softened (½ cup); A pinch of salt; Chopped roasted pistachios; Chocolate curls or shavings; Edible gold dust or sea salt flakes

Jump to Recipe· 4.4 from 7 reviews

If you’re craving a dessert that’s both elegant and utterly indulgent, this Pistachio Mousse with Chocolate Ganache Recipe is going to become your new favorite. Imagine a silky pistachio mousse layered over a rich, glossy chocolate ganache—sounds like a dream, right? I’ve made this dessert more times than I can count, and each time it wows everyone at the table. Stick with me and I’ll walk you through every step so you nail it perfectly, even if you’re a mousse rookie.

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Why This Recipe Works

Perfect Texture Combination: The mousse is light and fluffy, while the ganache is dense and glossy, creating a luxurious mouthfeel.
Balanced Flavors: The earthy sweetness of pistachios pairs beautifully with bittersweet chocolate.
Simple Ingredients: No complicated steps or strange additions—just common pantry staples and real pistachios.
Make-Ahead Friendly: It chills beautifully, making it perfect for entertaining or meal prep.

Pistachio Mousse with Chocolate Ganache, pistachio dessert, chocolate mousse recipe, elegant mousse dessert, easy dessert recipes - A clear glass holds a dessert with two layers: the bottom layer is a dark brown smooth pudding, and on top is a thick light green creamy swirl filling the glass almost to the top. The creamy layer is decorated with a small dollop of the same green cream, a small chocolate curl, and sprinkled with green crushed pistachios. Similar glasses with the same dessert are blurred in the background, set on a white marbled surface with scattered pistachios around. A woman's hand holds a silver spoon near the edge of the frame. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The components in this Pistachio Mousse with Chocolate Ganache Recipe balance richness with freshness. Each ingredient has a role, whether it’s providing creaminess, depth, or that fantastic pistachio flavor. Shopping tip? Look for high-quality chocolate and fresh, unsalted pistachios for best results.

Pistachio Mousse with Chocolate Ganache, pistachio dessert, chocolate mousse recipe, elegant mousse dessert, easy dessert recipes - Flat lay of a small pile of shelled pistachios showing fresh green nuts, a neat mound of granulated sugar, a tiny white ceramic bowl with clear vanilla extract, a chilled white ceramic bowl filled with fluffy whipped heavy cream, a smooth oval of soft mascarpone cheese resting on a white ceramic plate, a neat pile of roughly chopped dark chocolate chunks, a small white ceramic bowl holding glossy dark chocolate ganache, a small white ceramic bowl with a cube of unsalted butter, a pinch of coarse sea salt flakes, delicate chocolate curls arranged artistically, and a few scattered whole raw pistachios as garnish—all perfectly arranged in balanced symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Dark Chocolate: Select a good-quality 60–70% cocoa dark chocolate for a bittersweet depth that won’t overpower the pistachio.
Heavy Cream: Use cold heavy cream for whipping to build a stable, airy mousse.
Unsalted Butter (optional): Adds shine to the ganache and makes it smoother if you decide to include it.
Shelled Pistachios: Fresh unsalted pistachios offer the best flavor and vibrant green color, especially if you blanch them.
Granulated Sugar: Just enough to sweeten the pistachio paste without losing the nutty character.
Vanilla Extract: Adds warmth and rounds out the pistachio flavor beautifully.
Mascarpone or Cream Cheese: Provides creaminess and body to the mousse, helping it hold its shape.
Salt: A pinch enhances sweetness and balances flavors.
Garnishes (optional): Chopped pistachios, chocolate curls, or edible gold dust add texture and a fancy touch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Pistachio Mousse with Chocolate Ganache Recipe is—I’ve played around with the flavors based on what I have or the season. You should feel free to make it your own! It’s your chance to add a personal spin.

Boozy Twist: I tried adding a splash of pistachio liqueur or amaretto to the mousse and it skyrocketed the flavor. Just a teaspoon does the trick.
Dairy-Free Variation: For friends avoiding dairy, swapping mascarpone for coconut cream and using dairy-free chocolate worked surprisingly well.
Nut-Free Option: If pistachios aren’t your thing, you can substitute almond paste and garnish with toasted almonds, though the classic pistachio flavor is hard to beat.
Seasonal Flair: Adding a few crushed freeze-dried raspberries on top or a dollop of fresh whipped cream gives a beautiful contrast and freshness.

Step-by-Step: How I Make Pistachio Mousse with Chocolate Ganache Recipe

Step 1: Make the Silky Chocolate Ganache

Start by gently heating your heavy cream in a small saucepan over medium heat until it’s just about to simmer—no boiling here, or you risk scorched cream. Pour the hot cream over the chopped dark chocolate in a heatproof bowl and let it rest for a minute—this pause melts the chocolate gently. After that, stir slowly until everything is smooth and shiny. If you’re feeling fancy, adding a tablespoon of unsalted butter ups the ganache’s shine and adds richness. Spoon this luscious ganache into your serving glasses, filling each about a quarter full, then pop them into the fridge while you prep the pistachio mousse.

Step 2: Prep the Pistachio Paste

This part is where the green magic happens! Blanching the pistachios is optional but worth it if you want that fresh, vibrant color—just boil them for a minute, plunge into ice water, and slip off their skins. Toss the pistachios, sugar, salt, and vanilla into your food processor. I like to pulse it, scraping down the sides, until it forms a smooth, thick paste. If the mixture seems too stiff, a teaspoon of water or cream helps get it moving—go slow here to avoid a runny paste.

Step 3: Whip the Mousse to Fluffy Perfection

Time to whip that heavy cream! Make sure your bowl and beaters are chilled before starting—that trick really helps the cream whip faster and hold those pretty peaks. Beat until soft peaks form; not too stiff, just enough to give your mousse a light texture. Separately, beat your mascarpone until it’s ultra smooth. Fold your pistachio paste into the mascarpone gently, then carefully fold in the whipped cream in two batches. Don’t overmix here—you want a light, airy mousse, not a dense glue.

Step 4: Assemble and Chill

Grab a piping bag or spoon and layer the pistachio mousse gently over the chilled ganache in each glass. Smooth the tops, cover loose with plastic wrap or a clean towel, and refrigerate for at least two hours. This resting time is crucial: it lets the mousse set and the flavors marry beautifully. Patience is a virtue here!

Step 5: Garnish and Serve Your Masterpiece

Right before serving, sprinkle each glass with chopped roasted pistachios for a crunch contrast, some chocolate curls or shavings for that extra chocolate kick, and if you’re in the mood for glam, an edible gold dust or sea salt flakes really elevate the look. Serve chilled and watch everyone’s faces light up.

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Pro Tips for Making Pistachio Mousse with Chocolate Ganache Recipe

Cold Tools Are Key: Chill your mixing bowl and beaters before whipping cream to speed up the process and get better volume.
Don’t Skip Blanching: While optional, peeling the pistachios makes a noticeable difference in color and smoothness of the mousse.
Go Slow Folding: Folding gently keeps your mousse light and fluffy instead of dense.
Chill Time Matters: Allow at least 2 hours in the fridge to let the layers set properly—you’ll thank me later.

How to Serve Pistachio Mousse with Chocolate Ganache Recipe

Pistachio Mousse with Chocolate Ganache, pistachio dessert, chocolate mousse recipe, elegant mousse dessert, easy dessert recipes - The image shows a clear glass filled with two layers of dessert placed on a white marbled surface. The bottom layer is a smooth, dark brown chocolate layer with a shiny texture. On top of this is a thick, pale green layer that looks creamy and soft, swirled into a round shape with a slight peak at the center. The top is decorated with crushed pistachio nuts and a star anise placed in the middle. Some pistachio nuts with shells are scattered around the glass. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I swear by chopped roasted pistachios for contrast—adds that delightful crunch and amps up the nutty flavor. Chocolate curls are my go-to for a touch of elegance and extra chocolate richness. And if I’m feeling fancy hosting guests, a sprinkle of edible gold dust or a few sea salt flakes makes it visually stunning and adds a surprising flavor pop.

Side Dishes

This dessert is pretty rich on its own, so I like pairing it with something light and fresh like a simple mixed berry salad or a crisp, tangy sorbet, often lemon or raspberry. Those bright flavors balance the richness and really cleanse the palate.

Creative Ways to Present

For special occasions, I’ve piped the mousse into elegant martini glasses layered with the ganache and garnished with fresh mint leaves and a dusting of cocoa powder. Mini mason jars or vintage tea cups also make for fun presentations. Sometimes I serve individual portions with a matching pistachio biscotti for added texture and flair.

Make Ahead and Storage

Storing Leftovers

I usually cover the glasses tightly with plastic wrap and keep them in the fridge for up to 3 days. The mousse holds its shape well, and the flavors actually deepen overnight, making it even better the next day. Just make sure the ganache bottom layer doesn’t get soggy by serving soon enough.

Freezing

I’ve frozen the mousse separately (without the ganache layer) in airtight containers for up to a month. When thawed overnight in the fridge, it holds up nicely, though I recommend fresh ganache for the best texture. Freezing assembled glasses isn’t ideal—it can mess with the ganache texture.

Reheating

This dessert is best served chilled, so reheating isn’t really needed. If you want to soften any hardened ganache or chill time effects, just let it sit at room temp for 15 minutes before serving to soften slightly without melting the mousse.

FAQs

Can I make the pistachio mousse without a food processor?

Yes, but it will take more elbow grease! You can finely chop the pistachios and then mash them with sugar and vanilla using a mortar and pestle or a sturdy blender. The texture might be less smooth, but it will still taste delicious.
What’s the difference between this pistachio mousse and a traditional chocolate mousse?

This recipe combines the unique flavor and texture of pistachios with a chocolate ganache base, rather than being an all-chocolate mousse. Mascarpone adds creaminess, and the mousse is lighter due to folding in whipped cream. It’s a twist on classic mousse that’s nut-forward and a bit more complex.
Can I use store-bought pistachio paste?

You can, but homemade paste tends to be fresher with more control over sweetness and texture. Store-bought options are usually sweetened and might alter the mousse’s taste. If you do use it, adjust the sugar in the recipe accordingly.
Is it necessary to use mascarpone cheese?

Mascarpone lends a luxuriously smooth texture, but you can substitute cream cheese if needed. Just make sure it’s softened to blend easily. The flavor will be slightly different, cream cheese adding a tangier note.

Final Thoughts

Honestly, this Pistachio Mousse with Chocolate Ganache Recipe holds a special place in my dessert repertoire because it manages to be both sophisticated and surprisingly simple. I love how the nutty pistachio flavor shines without being overshadowed by the chocolate, and the texture just melts in your mouth. If you want to impress guests or indulge in a little self-care treat, this recipe’s got your back. Give it a try—you’ll feel like you just stepped out of a fancy café without leaving your kitchen!