Description
A luscious Pistachio Mousse layered over a rich Chocolate Ganache, topped with crunchy pistachios and delicate chocolate curls. This elegant dessert combines smooth, creamy textures with vibrant flavors perfect for special occasions or a decadent treat.
Ingredients
Scale
For the Chocolate Ganache
- 200g dark chocolate (60–70% cocoa), chopped
- 200ml heavy cream (¾ cup + 1 tbsp)
- 1 tbsp unsalted butter (optional, for extra shine)
For the Pistachio Mousse
- 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
For 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 small 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 fully melted and glossy. Stir in butter if using, then 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 you make the mousse.
- Prepare the Pistachio Base: Optional for color—blanch the pistachios by boiling them for 1 minute, then transferring them to ice water. Peel off the skins to reveal a brighter green hue. Add the pistachios to a food processor along with the sugar, salt, and vanilla extract. Blend until a smooth, thick paste forms, adding a teaspoon of water or cream only if needed to help it blend.
- 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, then gently fold in the whipped cream in two additions. Stir just until the mixture is light and uniform—do not overmix.
- Assemble and Chill: Transfer the pistachio mousse to a piping bag or use a spoon to carefully layer it on top of the chilled ganache in each glass. Smooth the tops, cover loosely, and refrigerate for at least 2 hours until set and well-chilled.
- Garnish and Serve: Just before serving, garnish each mousse with chopped roasted pistachios, chocolate shavings, and a touch of gold dust or sea salt flakes if desired. Serve chilled.
Notes
- Blanching the pistachios is optional but enhances the mousse’s natural green color.
- Use unsalted pistachios to control the saltiness of the dessert.
- For a smoother texture, ensure the mascarpone is softened before mixing.
- Do not overmix the mousse to keep it light and airy.
- Assemble at least 2 hours before serving to allow the mousse to set properly.
- Butter in the ganache is optional but adds extra shine and richness.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 15 g
- Sodium: 35 mg
- Fat: 31 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg
