Name: Pistachio Mousse with Chocolate Ganache Recipe
Prep time: 25 min
Cook time: 5 min
Total time: 2 h 25 min
Cuisine: European
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 heavy cream, cold (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· 4.8 from 7 reviews

If you’re on the hunt for a dessert that’s both elegant and downright indulgent, you’ve got to try my Pistachio Mousse with Chocolate Ganache Recipe. This treat pairs the nutty, creamy goodness of pistachio mousse with a rich, silky chocolate ganache base—trust me, it’s the kind of dessert that truly wows every time. I love how it feels fancy, yet it’s surprisingly simple to pull off at home. So, stick around because I’m going to share all my tips to make sure your mousse comes out perfectly smooth and each bite melts in your mouth.

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Why This Recipe Works

Balance of Flavors: The earthy pistachio mousse contrasts beautifully with the bittersweet chocolate ganache, creating a harmonious flavor experience.
Creamy Texture: Using mascarpone and whipped cream gives the mousse a luxuriously smooth and airy texture you’ll savor in every spoonful.
Make-Ahead Friendly: This dessert holds up well in the fridge, so you can prep it in advance and impress guests without stress.
Simple Ingredients: With everyday pantry staples and fresh pistachios, it’s approachable yet sophisticated.

Pistachio Mousse with Chocolate Ganache, pistachio mousse dessert, chocolate ganache recipe, elegant pistachio dessert, easy mousse with chocolate - 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

Each component in the Pistachio Mousse with Chocolate Ganache Recipe has a purpose, and together they create a dessert that’s creamy, flavorful, and rewarding. When shopping, make sure to grab good-quality dark chocolate—this really elevates the ganache—and fresh, unsalted shelled pistachios for that vibrant nutty taste.

Dark chocolate: The backbone of the ganache, pick 60–70% cocoa for that perfect deep flavor without too much bitterness.
Heavy cream: Essential for both ganache and mousse, using cold cream guarantees airy whipped peaks and smooth melting.
Unsalted butter (optional): Added to the ganache for a glossy finish and extra richness.
Shelled pistachios (unsalted): Fresh and raw are best; you can blanch them for a brighter color and smoother paste.
Granulated sugar: Balances the pistachio’s natural earthiness with a touch of sweetness.
Pure vanilla extract: Adds warmth and depth without overpowering the pistachios.
Mascarpone cheese or cream cheese: Makes the mousse irresistibly creamy and lends body without heaviness.
Salt: Just a pinch to enhance all the flavors and keep things interesting.
Garnishes (optional): Roasted pistachios, chocolate curls, and a sprinkle of edible gold dust or sea salt flakes add texture and fancy finishing touches.

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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

One of the things I love about this Pistachio Mousse with Chocolate Ganache Recipe is how easy it is to personalize. Over time, I’ve found little tweaks that make it my own, but you can totally adjust sweetness, richness, or the nuts to fit your preference or occasion.

Less sweet: If you’re not into overly sweet desserts, try reducing the sugar or using a darker chocolate with higher cocoa content—I usually go for 70% to get that bittersweet kick.
Nut-free alternative: For friends with allergies, swapping the pistachio paste for almond or hazelnut can still give a lovely nutty mousse, though the flavor shifts slightly.
Flavored ganache: I’ve experimented with adding a splash of espresso or a pinch of chili powder into the chocolate ganache—it gives a beautiful depth and an unexpected warmth.
Vegan twist: Using coconut cream and dairy-free chocolate lets you make a dairy-free version that’s just as luscious, though I recommend chilling it a bit longer for best texture.

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

Step 1: Melt the Perfect Chocolate Ganache

Start by gently heating your heavy cream until it’s just about to simmer—don’t let it boil or it’ll affect the texture. Pour the hot cream over chopped dark chocolate in a heatproof bowl, and then pause—let it sit for a minute to soften the chocolate before stirring. This step is golden for getting that luxuriously smooth and shiny ganache. I like to add a little unsalted butter here for extra “glow,” but it’s totally optional. Spoon the ganache evenly into your serving glasses so it cools and firms up in the fridge while you move on to the mousse.

Step 2: Craft a Silky Pistachio Paste

This part is a game-changer—blanch your shelled pistachios for about a minute in boiling water, then shock them in ice water. It’s a little extra step but trust me, peeling off the skins gives the mousse a brighter green color and smoother texture. Then, pop those pistachios into a food processor with sugar, a pinch of salt, and vanilla extract. Pulse until you get a thick, creamy paste. If it’s too dry or chunky, add a teaspoon of water or cream to help it along. I usually noodle with the texture here until it feels like a nutty, spreadable butter.

Step 3: Whip Up the Light Pistachio Mousse

Grab a cold mixing bowl and whip your heavy cream until nice soft peaks form—don’t go overboard, or you’ll risk a grainy texture. Separately, whip the mascarpone until silky and smooth, which adds a beautiful richness. Fold your pistachio paste into the mascarpone gently, then carefully fold in the whipped cream in two batches. This folding technique keeps the mousse airy but still well combined—I always remind myself to be gentle here to keep that dreamy lightness.

Step 4: Layer and Chill the Magic

Now, the fun part: spoon or pipe the pistachio mousse over the chilled ganache layer in your serving glasses. I love using a piping bag for a neat finish, but a careful spoon works great too. Smooth the tops, cover loosely with cling film, and pop them into the fridge for at least two hours—this waiting game is critical for the mousse to set and flavors to blend beautifully.

Step 5: Add Your Gorgeous Garnish and Serve

Just before serving, I sprinkle chopped roasted pistachios for crunch, scatter some chocolate curls for that extra chocolate pop, and sometimes add a pinch of edible gold dust or sea salt flakes to bring an irresistible sparkle. These finishing touches make each serving feel like a little celebration. Trust me, your guests will be impressed, and so will you!

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Pro Tips for Making Pistachio Mousse with Chocolate Ganache Recipe

Chill Your Equipment: For perfectly whipped cream, I always chill my mixing bowls and beaters ahead of time—this little trick makes a huge difference.
Don’t Overblend the Pistachios: When processing the nuts, stop as soon as you get a paste. Overprocessing can release too much oil and make your mousse greasy.
Layering Order Matters: Always chill the ganache first—it acts as a stable base that keeps your mousse intact and adds a lovely textural contrast.
Use Fresh Pistachios: Old or stale nuts dull the flavor and color, so I recommend buying fresh pistachios and storing them in the fridge until use.

How to Serve Pistachio Mousse with Chocolate Ganache Recipe

Garnishes

For me, the best garnishes are simple yet luxe. Chopped roasted pistachios add that satisfying crunch contrast to the smooth mousse. I also love sprinkling chocolate curls on top—they melt slightly on the mousse making them heavenly. For a little wow factor, a dusting of edible gold powder or a few flakes of sea salt bring a beautiful shimmer and elevate the flavor with a subtle salty pop.

Side Dishes

I often serve this pistachio mousse after a light meal, like a citrusy salad or grilled chicken, so the richness doesn’t feel heavy. Fresh berries or a small glass of dessert wine complements it nicely. It can also stand alone as a rich dessert course for dinner parties.

Creative Ways to Present

One of my favorite presentations is serving the mousse in clear shot glasses layered neatly with ganache for an elegant bite-sized treat. For gatherings, I arrange individual portions on a mirrored tray with scattered pistachios and chocolate shards. Another fun idea is using edible flowers atop the mousse to add pops of color and a festive vibe.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which rarely happens in my house!), keep them covered tightly in the fridge for up to 2 days. I find this dessert holds its texture beautifully without drying out or separating, so it’s perfect to prepare a day ahead.

Freezing

Freezing pistachio mousse with chocolate ganache is a bit tricky due to the whipped cream and ganache layers. I’ve tried it for special occasions, but it’s best to freeze before assembling or to freeze mousse separately wrapped well, then thaw slowly in the fridge overnight. The texture is still lovely but loses a touch of its airy feel.

Reheating

This dessert is best served chilled and doesn’t really benefit from reheating. If you want to soften the ganache a bit, just let the mousse sit at room temperature for 10-15 minutes before serving to bring out flavors fully.

FAQs

Can I make the pistachio mousse without a food processor?

While a food processor makes it easier to get a smooth pistachio paste, you can use a high-powered blender or even chop the nuts finely and mix well with a bit of cream to create a paste. The texture might be a little chunkier, but it will still be delicious.
Is it necessary to blanch pistachios for this recipe?

Blanching is optional but strongly recommended if you want a vibrant green color and smoother mousse. It removes the thin skins that can be bitter and dull the mousse’s color.
How far in advance can I prepare this dessert?

You can prepare and assemble this dessert up to 2 days ahead and keep it refrigerated. It’s a great make-ahead option for entertaining.
Can I use other nuts instead of pistachios?

Absolutely! Almonds or hazelnuts can be substituted to create a different nutty flavor, though the taste and color will change. Be sure to blanch if desired for better texture.

Final Thoughts

This Pistachio Mousse with Chocolate Ganache Recipe has become one of my absolute favorites to make when I want to impress someone or just treat myself. It’s elegant but surprisingly accessible, and every spoonful feels like a little moment of joy. Don’t hesitate to give it a go — once you nail the mousse texture and that perfect silky ganache, you’ll be hooked too. I can’t wait to hear what you think after you try it out!