Pistachio Mousse with Chocolate Ganache Recipe
This elegant Pistachio Mousse with Chocolate Ganache is a sophisticated dessert featuring a creamy pistachio mousse layered over a rich, glossy dark chocolate ganache. The mousse is delicately flavored with vanilla and enhanced with mascarpone cheese, while the ganache provides a luxurious base. Finished with chopped pistachios, chocolate curls, and optional gold dust, this no-bake dessert is perfect for special occasions or refined everyday indulgence.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes (including chilling time)
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: French
Ingredients
Scale
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)
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
- Prepare the Chocolate Ganache: Heat the heavy cream over medium heat until it just begins to simmer, making sure not to boil. Pour the hot cream over the chopped dark chocolate placed in a heatproof bowl. Let it sit undisturbed for 1 minute to soften the chocolate, then stir gently until the mixture becomes smooth, fully melted, and glossy. For an added shine, stir in the unsalted butter if using. Spoon the ganache into six small serving glasses, filling each about one-quarter full. Place the glasses in the refrigerator to chill while you prepare the mousse.
- Make the Pistachio Paste: To achieve a vibrant green color, optionally blanch the pistachios by boiling them for 1 minute, then placing them in an ice bath and peeling off the skins. Add the shelled pistachios, granulated sugar, pinch of salt, and vanilla extract into a food processor. Blend until you get a coarse paste, adding a very small amount of heavy cream if necessary to achieve a smooth, spreadable consistency.
- Whip the Mousse: In a chilled bowl, whip the cold heavy cream until soft peaks form. In a separate bowl, beat the mascarpone cheese until smooth and creamy. Fold the pistachio paste into the mascarpone until evenly combined. Then, gently fold the whipped cream into the mascarpone-pistachio mixture in two stages, folding carefully to maintain the airy texture of the mousse.
- Assemble the Layers: Once the chocolate ganache has chilled and set slightly in the serving glasses, carefully spoon or pipe the pistachio mousse on top of the ganache layer, smoothing the surface with a spoon or spatula. Cover the assembled desserts loosely with plastic wrap and refrigerate for at least 2 hours to allow the mousse to set and flavors to meld.
- Garnish and Serve: Just before serving, decorate each glass with a sprinkle of chopped roasted pistachios, a few chocolate curls or shavings, and optionally a dusting of edible gold dust or sea salt flakes for an extra touch of elegance.
Notes
- Blanching pistachios is optional but enhances the vibrant green color of the mousse.
- Use good quality dark chocolate with 60–70% cocoa for the ganache for a rich flavor.
- Ensure the heavy cream is cold before whipping to achieve better volume and texture.
- For a dairy-free version, substitute mascarpone and heavy cream with suitable plant-based alternatives.
- Refrigerate for at least 2 hours for ideal texture; overnight chilling will enhance the flavors further.
Keywords: pistachio mousse, chocolate ganache, no-bake dessert, elegant dessert, pistachio dessert, mascarpone mousse, layered dessert
