Pistachio Mousse with Chocolate Ganache Recipe
Introduction
This Pistachio Mousse with Chocolate Ganache is a sophisticated layered dessert that balances nutty richness with silky chocolate depth. Light yet luxurious, it’s perfect for make-ahead occasions or when you want an indulgent treat.
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: Prepare the Chocolate Ganache. Heat the cream over medium heat until it just simmers (do not boil). Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 1 minute, then stir until the chocolate is fully melted and glossy. For extra shine, stir in the butter if using. Spoon the ganache into 6 small serving glasses, filling each about a quarter full. Chill while making the mousse.
- Step 2: Make the Pistachio Paste. Optional: blanch the pistachios by boiling for 1 minute, then plunging into ice water and peeling to achieve a brighter green color. Blend the pistachios with sugar, salt, and vanilla extract in a food processor until finely ground. Add a small amount of cream if needed to create a smooth, spreadable paste.
- Step 3: Whip the Mousse. Whip the cold heavy cream until soft peaks form. In a separate bowl, beat the mascarpone until smooth. Mix in the pistachio paste, then gently fold the whipped cream into the mascarpone-pistachio mixture in two stages until fully combined and airy.
- Step 4: Assemble the Layers. Once the ganache is chilled, carefully spoon or pipe the pistachio mousse on top of the ganache layer in each glass. Smooth the tops, cover loosely, and refrigerate for at least 2 hours to set.
- Step 5: Garnish and Serve. Before serving, decorate each mousse with chopped roasted pistachios, chocolate curls, and optionally a sprinkle of edible gold dust or sea salt flakes. Serve chilled for best flavor and texture.
Tips & Variations
- For a deeper nutty flavor, try using homemade Italian-style pistachio cream in place of the pistachio paste.
- Blanching pistachios enhances the vibrant green color of the mousse but is optional.
- Use a piping bag to layer the mousse neatly for a more elegant presentation.
- Swap mascarpone with cream cheese if preferred for a slightly tangier taste.
Storage
Store the mousse in the refrigerator for up to 2 days. Avoid freezing as the texture may be affected by ice crystals. For best taste and texture, serve chilled and fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pistachio mousse ahead of time?
Yes, this mousse can be prepared a day in advance and stored in the fridge. It actually benefits from resting as the flavors meld and the texture firms up.
What can I use if I don’t have mascarpone cheese?
You can substitute mascarpone with cream cheese, which will give a slightly tangier flavor but still provide a creamy texture for the mousse.
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Pistachio Mousse with Chocolate Ganache Recipe
- Total Time: 2 hours 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This elegant Pistachio Mousse with Chocolate Ganache is a luxurious layered dessert combining nutty pistachios, creamy mascarpone, and rich dark chocolate ganache. Light yet indulgent, it’s perfect for entertaining or a special treat, made with simple techniques for impressive results.
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, avoiding a full boil. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit undisturbed for 1 minute, then stir gently until the mixture is fully melted, smooth, and glossy. For extra shine, stir in the unsalted butter if using. Spoon the ganache into six small serving glasses to fill about a quarter of each glass and chill while preparing the mousse.
- Make the Pistachio Paste: For a brighter green color, optionally blanch the pistachios by boiling them for 1 minute, then immediately placing in an ice bath and peeling off the skins. In a food processor, blend the pistachios with the granulated sugar, pinch of salt, and vanilla extract until finely ground and combined. Add a tiny amount of cream if needed to achieve a smooth, paste-like texture.
- Whip the Mousse: In a chilled bowl, whip the cold heavy cream to soft peaks. In another bowl, beat the mascarpone cheese until smooth and creamy. Fold the pistachio paste into the mascarpone until fully incorporated. Gently fold the whipped cream into the mascarpone-pistachio mixture in two additions to keep the mousse light and airy.
- Assemble the Layers: Once the ganache has chilled and set, carefully layer the pistachio mousse on top of the ganache in each serving glass using a spoon or piping bag. Smooth the tops with a spatula or the back of a spoon. Cover loosely with plastic wrap and refrigerate for at least 2 hours to set.
- Garnish and Serve: Just before serving, decorate each glass with chopped roasted pistachios, chocolate curls, and optionally a sprinkle of edible gold dust or sea salt flakes for an elegant finish. Serve chilled and enjoy the harmonious blend of nutty and chocolate flavors.
Notes
- Store the mousse in the refrigerator for up to 2 days; it’s best enjoyed fresh.
- Do not freeze the mousse as ice crystals can alter the delicate texture.
- For a green hue in the pistachio paste, blanch and peel the pistachios before blending.
- The butter in the ganache is optional but adds a glossy finish.
- Use quality dark chocolate (60–70% cocoa) for best flavor balance.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-inspired
Keywords: pistachio mousse, chocolate ganache, layered dessert, pistachio cream, mascarpone mousse, elegant desserts, no-bake dessert
