Pistachio Mousse with Chocolate Ganache Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
