Pistachio Mousse with Chocolate Ganache Recipe

Introduction

This Pistachio Mousse with Chocolate Ganache is a luscious, elegant dessert perfect for any occasion. Creamy pistachio mousse layered with rich chocolate ganache creates a delightful balance of flavors and textures that will impress your guests.

Ingredients

• 100g chopped dark chocolate
• 120ml heavy cream (plus extra for mousse and ganache)
• 100g shelled pistachios (blanched and peeled, optional for green color)
• 30g sugar
• Pinch of salt
• 1 teaspoon vanilla extract
• 150g mascarpone cheese
• Chopped roasted pistachios, chocolate curls, and gold dust or salt flakes for garnish (optional)
• Optional: 1 tablespoon butter (for extra shiny ganache)

Instructions

1. Step 1: Prepare the chocolate ganache. Heat 60ml heavy cream in a small saucepan until it just begins to simmer, not boiling. Pour the hot cream over the chopped dark chocolate placed in a heatproof bowl. Let it sit for 1 minute, then stir gently until the chocolate is melted and the mixture is smooth and glossy. For extra shine, stir in butter if desired. Spoon the ganache into six small serving glasses, filling each about a quarter full. Chill while making the mousse.
2. Step 2: Make the pistachio paste. If you want a vibrant green color, blanch the pistachios by boiling them for 1 minute, then transfer to an ice bath and peel off the skins. In a food processor, blend the pistachios with sugar, salt, and vanilla extract until finely ground. Add a tiny bit of cream if necessary to achieve a smooth, spreadable texture.
3. Step 3: Whip the mousse. In a chilled bowl, whip the remaining heavy cream to soft peaks. In another bowl, beat the mascarpone cheese until smooth. Mix the pistachio paste into the mascarpone until fully combined. Gently fold the whipped cream into the mascarpone-pistachio mixture in two stages, taking care not to deflate the airiness.
4. Step 4: Assemble the dessert. Once the ganache has chilled and set slightly, carefully spoon or pipe the pistachio mousse over the ganache layer in each glass. Smooth the tops, cover loosely, and refrigerate for at least 2 hours to set.
5. Step 5: Garnish and serve. Before serving, decorate each glass with chopped roasted pistachios, chocolate curls, and a sprinkle of gold dust or salt flakes if you like. Serve chilled and enjoy.

Tips & Variations

• Blanching and peeling the pistachios enhances the green color of the paste but can be skipped for a more rustic look and flavor.
• For a richer ganache, use a combination of dark and milk chocolate.
• If you prefer a firmer mousse, add a teaspoon of gelatin dissolved in warm water before folding in the whipped cream.
• Try serving the mousse over a nutty tart base for added texture and flavor variation.

Storage

Store the assembled mousse glasses covered in the refrigerator for up to 2 days. Keep them chilled until ready to serve. If needed, let the mousse sit at room temperature for 10 minutes before eating for a softer texture. The ganache may slightly firm up when cold—warming gently in a warm water bath can restore its smoothness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pistachio paste ahead of time?

Yes, you can prepare the pistachio paste a day in advance and keep it refrigerated in an airtight container. Bring it to room temperature before mixing with mascarpone for easier blending.

What can I use instead of mascarpone?

If mascarpone is unavailable, you can use cream cheese as a substitute, though the flavor will be slightly tangier and the texture less creamy. Adjust sweetness accordingly.

Pistachio Mousse with Chocolate Ganache Recipe

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★★★★★

4.6 from 71 reviews

This elegant Pistachio Mousse with Chocolate Ganache is a creamy, nutty dessert perfect for special occasions or to impress guests. The recipe features a luscious pistachio mousse layered with a rich, glossy chocolate ganache, topped with chopped pistachios and optional decorative touches for a sophisticated finish.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 0 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chocolate Ganache

• 100g dark chocolate, chopped
• 100ml heavy cream
• 1 tbsp unsalted butter (optional)

Pistachio Paste

• 100g shelled pistachios (blanched and peeled for green color, optional)
• 30g granulated sugar
• Pinch of salt
• 1 tsp vanilla extract
• 1–2 tbsp heavy cream (optional, for smooth texture)

Pistachio Mousse

• 200ml cold heavy cream
• 150g mascarpone cheese

Garnish (optional)

• Chopped roasted pistachios
• Chocolate curls
• Gold dust or salt flakes

Instructions

1. Prepare the Chocolate Ganache: Heat the heavy cream in a saucepan until it just starts to simmer, making sure it does not boil. Pour the hot cream over the chopped dark chocolate placed in a heatproof bowl. Let it sit for 1 minute, then stir gently until the chocolate is fully melted and the mixture is glossy. For extra shine, stir in unsalted butter if desired. Spoon the ganache into 6 small serving glasses, filling them about one-quarter full. Chill in the refrigerator while you prepare the mousse.
2. Make the Pistachio Paste: For a vibrant green color, blanch the shelled pistachios by boiling them for 1 minute, then transferring them to an ice bath and peeling off their skins. In a food processor, blend the pistachios with granulated sugar, salt, and vanilla extract until finely ground. Add a small amount of heavy cream as needed to achieve a smooth, spreadable consistency.
3. Whip the Mousse: Using a mixer, whip the cold heavy cream until soft peaks form. In a separate bowl, beat the mascarpone cheese until smooth. Mix in the prepared pistachio paste thoroughly with the mascarpone. Gently fold the whipped cream into the mascarpone-pistachio mixture in two additions, taking care to maintain a light and airy texture.
4. Assemble the Layers: After the ganache has chilled and set, carefully spoon or pipe the pistachio mousse on top of the ganache layer in the serving glasses. Smooth the tops with a spoon or spatula. Cover the glasses loosely with plastic wrap and refrigerate for at least 2 hours to allow the mousse to set properly.
5. Garnish and Serve: Just before serving, decorate each dessert glass with chopped roasted pistachios, chocolate curls, and a sprinkle of gold dust or salt flakes to add texture and visual appeal. Serve chilled for the best flavor and consistency.

Notes

• Blanching pistachios is optional but recommended for a more vibrant green pistachio paste.
• Use good quality dark chocolate for the ganache to enhance the flavor.
• The butter in ganache adds gloss and richness but can be omitted for a dairy-free option.
• Keep heavy cream and mascarpone well chilled before whipping to achieve better volume and texture.
• Allowing the mousse to chill for at least 2 hours helps it set firmly.

Keywords: pistachio mousse, chocolate ganache, creamy dessert, nutty mousse, mascarpone dessert, elegant dessert, layered mousse