Pistachio Mousse with Chocolate Ganache Recipe
This elegant Pistachio Mousse with Chocolate Ganache recipe combines a rich, creamy pistachio mousse layered over a smooth dark chocolate ganache. Ideal for special occasions or a sophisticated dessert treat, it features the nutty flavor of pistachios balanced by decadent chocolate and is garnished with roasted pistachios, chocolate curls, and optional gold dust for a stunning presentation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: French-inspired
Ingredients
Scale
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
- Prepare the Chocolate Ganache: Heat the heavy cream over medium heat until it just begins to simmer, taking care not to boil it. 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 is smooth, fully melted, and glossy. Optionally, stir in unsalted butter to add a glossy finish. Spoon the ganache evenly into six small serving glasses, filling about a quarter of each glass, and chill in the refrigerator while preparing the mousse.
- Make the Pistachio Paste: For a brighter green color, you may blanch the pistachios by boiling them for one minute, then plunging into an ice bath and peeling off skins, though this is optional. Place the shelled pistachios, granulated sugar, pinch of salt, and vanilla extract into a food processor and blend until finely ground and starting to form a paste. If needed, add a small amount of heavy cream to achieve a smooth, spreadable texture.
- Whip the Mousse: Whip the cold heavy cream in a chilled bowl to soft peaks. In a separate bowl, beat the softened mascarpone cheese until smooth. Stir the prepared pistachio paste into the mascarpone until fully combined. Gently fold the whipped cream into the pistachio-mascarpone mixture in two stages, blending carefully to maintain the mousse’s light and airy texture.
- Assemble the Layers: Once the chocolate ganache is chilled and set, carefully spoon or pipe the pistachio mousse evenly on top of the ganache layers in the serving glasses. Smooth the tops with the back of a spoon or spatula. Cover the glasses loosely with plastic wrap and refrigerate for at least 2 hours to allow the mousse to set and flavors to meld.
- Garnish and Serve: Before serving, decorate each dessert glass with chopped roasted pistachios and chocolate curls for texture and visual appeal. Optionally, sprinkle with edible gold dust or sea salt flakes to add a luxurious finishing touch. Serve chilled for the best flavor and texture experience.
Notes
- Blanching pistachios to remove skins is optional but enhances the green color of the mousse.
- Use good quality dark chocolate (60–70% cocoa) for a balanced bittersweet ganache.
- Ensure the cream is cold when whipping to achieve optimal volume and stability.
- Refrigerate the dessert for at least 2 hours to allow proper setting and flavor development.
- Mascarpone can be substituted with cream cheese if preferred, but mascarpone provides a richer texture.
- For a dairy-free alternative, substitute heavy cream and cheese with appropriate vegan options.
Keywords: pistachio mousse, chocolate ganache, elegant dessert, layered mousse, nutty dessert, easy mousse recipe, mascarpone mousse
