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
