Name: Pistachio Mousse with Chocolate Ganache Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: French
Ingredients: 200g (7 oz) dark chocolate (60–70% cocoa), chopped; 200ml (¾ cup + 1 tbsp) heavy cream; 1 tbsp unsalted butter (optional, for extra shine); 150g (1 ¼ cups) shelled pistachios, unsalted; 3 tbsp granulated sugar; 1 tsp pure vanilla extract; 250ml (1 cup) heavy cream, cold; 100g (½ cup) mascarpone cheese or cream cheese, softened; Pinch of salt; Chopped roasted pistachios; Chocolate curls or shavings; Edible gold dust or sea salt flakes

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Introduction

This Pistachio Mousse with Chocolate Ganache is a delightful dessert combining the rich, nutty flavor of pistachios with smooth, velvety chocolate. It’s elegant yet simple to prepare, perfect for impressing guests or treating yourself.

The dessert is shown in a clear glass with two main layers; the bottom layer is a smooth, dark chocolate mousse with a rich, glossy texture filling about two-thirds of the glass, topped with a thick swirl of light green pistachio cream that has a smooth and airy look. On top of the pistachio cream, there are small chunks of dark chocolate and crushed pistachio nuts scattered, adding a rough texture and contrasting colors of dark brown and green. The background is a white marbled texture, and the focus is sharp on the front dessert with two similar desserts blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Chocolate Ganache:

200g (7 oz) dark chocolate (60–70% cocoa), chopped
200ml (¾ cup + 1 tbsp) heavy cream
1 tbsp unsalted butter (optional, for extra shine)

For the Pistachio Mousse:

150g (1 ¼ cups) shelled pistachios, unsalted
3 tbsp granulated sugar
1 tsp pure vanilla extract
250ml (1 cup) heavy cream, cold
100g (½ cup) mascarpone cheese or cream cheese, softened
Pinch of salt

Optional Garnish:

Chopped roasted pistachios
Chocolate curls or shavings
Edible gold dust or sea salt flakes

Instructions

Step 1: Heat the heavy cream over medium heat until it just begins to simmer, making sure it does not boil. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for one minute to soften the chocolate, then stir gently until fully melted and glossy. For extra shine, stir in the unsalted butter. Spoon about a quarter of the ganache into six small serving glasses and chill while preparing the mousse.
Step 2: If you prefer a brighter green color, blanch the pistachios by boiling them for one minute, then shocking them in ice water and peeling off the skins. Blend the pistachios with sugar, salt, and vanilla extract in a food processor until finely ground. Add a small amount of heavy cream as needed to achieve a smooth paste.
Step 3: Whip the cold heavy cream to soft peaks in a chilled bowl. In another bowl, beat the softened mascarpone until smooth. Mix the pistachio paste into the mascarpone until fully combined. Gently fold the whipped cream into the pistachio and mascarpone mixture in two stages, preserving the airy texture.
Step 4: Once the ganache layer is firm and chilled, carefully spoon or pipe the pistachio mousse on top. Smooth the tops with a spoon or spatula, then cover loosely and refrigerate for at least two hours to set.
Step 5: Before serving, garnish each glass with chopped roasted pistachios, chocolate curls or shavings, and optionally a sprinkle of edible gold dust or sea salt flakes for a refined finishing touch.

Tips & Variations

Blanching pistachios removes the skins for a more vibrant green color and smoother texture, but you can skip this step if preferred.
Use mascarpone for a richer mousse or cream cheese for a slightly tangier flavor.
For a dairy-free option, substitute coconut cream for heavy cream and use a dairy-free cream cheese alternative.
Add a splash of almond liqueur or amaretto to the pistachio paste for a subtle boozy note.

Storage

Store the assembled mousse glasses covered in the refrigerator for up to 2 days. The flavors meld beautifully over time. When ready to serve, remove from the fridge about 10 minutes beforehand for the best texture. Leftover ganache and mousse can be refrigerated separately for up to 3 days; gently whisk mousse before layering if it separates slightly. Do not freeze, as the texture will be compromised.

How to Serve

The image shows a dessert in a clear glass cup with two main layers; the bottom layer is rich, dark chocolate with a smooth, glossy texture filling nearly half the glass. On top, there is a thick, creamy light green layer, appearing soft and airy. The dessert is garnished with small chunks of dark chocolate and scattered green pistachio nuts, adding texture and color contrast. The background features a white marbled texture, with two more similar dessert glasses blurred in the distance, giving focus to the main glass in the center. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, you can prepare the ganache and pistachio mousse separately and assemble the dessert up to 24 hours in advance. Chill well to allow flavors to develop and mousse to set properly.

What if I don’t have a food processor?

If you don’t have a food processor, you can finely chop the pistachios and then mash them with sugar, salt, and vanilla using a mortar and pestle or by blending gently with a fork, though the texture will be slightly coarser.