Description
This elegant Pistachio Mousse with Chocolate Ganache is a delightful dessert featuring a rich dark chocolate base topped with a light, creamy pistachio mousse. The combination of nutty pistachios and silky chocolate ganache creates an indulgent treat perfect for special occasions, garnished with roasted pistachios, chocolate curls, and edible gold dust for a luxurious finish.
Ingredients
Scale
Chocolate Ganache
- 200g dark chocolate (60–70% cocoa), chopped
- 200ml heavy cream (¾ cup + 1 tbsp)
- 1 tbsp unsalted butter (optional, for extra shine)
Pistachio Mousse
- 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
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 dark chocolate in a heatproof bowl. Let sit for 1 minute, then stir until fully melted and glossy. Stir in the unsalted butter if using for extra shine, 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: Optionally blanch the pistachios by boiling them for 1 minute, then transferring to ice water and peeling off the skins for a brighter green color. Add the pistachios to a food processor along with granulated sugar, a pinch of salt, and pure vanilla extract. Blend until a smooth, thick paste forms, adding a teaspoon of water or cream only if necessary to help blending.
- Whip the Mousse: In a cold mixing bowl, whip the cold 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 without overmixing.
- 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 or curls, and a touch of edible gold dust or sea salt flakes if desired. Serve chilled for the best experience.
Notes
- Blanching pistachios is optional but brightens the mousse’s natural green color.
- For best texture and flavor, assemble the dessert at least 2 hours in advance and keep refrigerated until serving.
- You can substitute mascarpone with cream cheese for a slightly tangier flavor.
- Use good quality dark chocolate with 60–70% cocoa for the ganache for optimal richness.
- If you prefer a less sweet mousse, reduce the granulated sugar by 1 tablespoon.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 45 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg
