Introduction

This Pistachio Mousse with Chocolate Ganache is an elegant yet easy dessert that combines the rich flavors of dark chocolate and nutty pistachios. Perfect for special occasions or whenever you want to impress with minimal effort.

The image shows a dessert in a clear round glass with two layers. The bottom layer is thick and dark brown, smooth chocolate pudding. The top layer is a light green creamy mousse, thick and fluffy, placed above the chocolate layer. On top of the green mousse are scattered pieces of dark chocolate chunks and small green pistachio nuts, adding texture and color contrast. The glass is set on a white marbled surface with a blurred background where two similar glasses are partially visible. photo taken with an iphone --ar 4:5 --v 7

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
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, but do not let it boil. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 1 minute, then stir gently until the chocolate is completely melted and the mixture is smooth and glossy. Stir in the butter if using, for added shine. Spoon the ganache into 6 small serving glasses, filling each about a quarter full. Chill while preparing the mousse.
Step 2: (Optional) To enhance the green color, blanch pistachios by boiling for 1 minute, then plunging into an ice bath and peeling them. In a food processor, blend the shelled pistachios with sugar, salt, and vanilla extract until finely ground. Add a small amount of cream if needed to achieve a smooth paste.
Step 3: Whip the cold heavy cream to soft peaks using a mixer. In a separate bowl, beat the mascarpone cheese until smooth. Stir the pistachio paste into the mascarpone. Gently fold the whipped cream into the mascarpone-pistachio mixture in two additions, combining carefully to keep it light.
Step 4: Remove the ganache from the fridge once chilled. Carefully spoon or pipe the pistachio mousse on top of the ganache layer in each glass. Smooth the tops, cover loosely, and refrigerate the assembled desserts for at least 2 hours to set.
Step 5: Just before serving, garnish the mousse with chopped roasted pistachios, chocolate curls, and optionally a sprinkle of edible gold dust or sea salt flakes for an elegant finish.

Tips & Variations

For a more intense pistachio flavor, toast the pistachios lightly before blending.
Use cream cheese instead of mascarpone if preferred, but mascarpone gives a richer texture.
Try adding a splash of rose water or orange blossom water to the mousse for a fragrant twist.
To make ahead, assemble the dessert up to 24 hours in advance and keep refrigerated.

Storage

Store the assembled mousse desserts covered in the refrigerator for up to 2 days. Before serving, stir the ganache if needed to restore shine. These are best enjoyed chilled and should be consumed within 48 hours for optimal freshness. Avoid freezing as it can alter the texture.

How to Serve

The image shows a clear glass filled with two layers of dessert; the bottom layer is a thick, smooth dark chocolate pudding with a glossy texture, and the top layer is a light green, creamy mousse with a soft, airy texture. On top of the green mousse, there are scattered pieces of dark chocolate chunks and crushed pistachios adding a crunchy texture and contrasting colors. The glass is placed on a surface with a white marbled texture, and two similar glasses are blurred in the background. The lighting highlights the glossy and creamy textures of the dessert, making it look rich and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pistachio mousse without a food processor?

Yes, you can finely chop the pistachios by hand, but blending in a food processor yields a smoother, creamier mousse. Adding a bit of cream helps achieve the right texture.

Is it necessary to blanch the pistachios?

No, blanching is optional and mainly used to brighten the green color and remove skins. The mousse will still taste great without blanching.