Name: Pistachio Mousse with Chocolate Ganache Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: French-inspired
Ingredients: 200g dark chocolate (60–70% cocoa), chopped; 200ml heavy cream; 1 tbsp unsalted butter (optional); 150g shelled pistachios (unsalted); 3 tbsp granulated sugar; 1 tsp pure vanilla extract; 250ml heavy cream, cold; 100g mascarpone cheese, softened; A pinch of salt; Chopped roasted pistachios; Chocolate curls or shavings; Edible gold dust or sea salt flakes

Jump to Recipe· 4.6 from 11 reviews

If you’ve never tried a dessert that perfectly balances nutty richness and decadent chocolate, let me introduce you to my all-time favorite—my Pistachio Mousse with Chocolate Ganache Recipe. It’s one of those recipes that’s surprisingly simple to make but feels incredibly fancy, like you’ve spent hours crafting it. I’m excited to share this with you because once you try it, I promise it’ll become your go-to dessert for impressing friends or just treating yourself on a weekend.

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Why This Recipe Works

Perfect Flavor Harmony: The earthy pistachios meet bittersweet chocolate ganache for a balanced taste that’s not too sweet or heavy.
Simple Techniques: No need for fancy tools—just a food processor and a mixer, making it accessible to home cooks of any level.
Elegant Presentation: Serving in glasses makes plating easy and impressive for guests.
Customizable Garnishes: You can personalize with roasted pistachios, chocolate curls, or even a pinch of sea salt to suit your mood.

Pistachio Mousse with Chocolate Ganache, elegant pistachio mousse, chocolate ganache dessert, easy pistachio mousse recipe, decadent chocolate mousse - A clear glass holds a dessert with two layers: the bottom layer is a dark brown smooth pudding, and on top is a thick light green creamy swirl filling the glass almost to the top. The creamy layer is decorated with a small dollop of the same green cream, a small chocolate curl, and sprinkled with green crushed pistachios. Similar glasses with the same dessert are blurred in the background, set on a white marbled surface with scattered pistachios around. A woman's hand holds a silver spoon near the edge of the frame. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Pistachio Mousse with Chocolate Ganache Recipe plays a key role in creating that luxurious, creamy texture and flavor depth. From the rich mascarpone cheese to the silky ganache, each element blends into a dessert that’s both sophisticated and comforting. When shopping, look for quality dark chocolate and fresh pistachios to really boost the flavor.

Dark Chocolate: Go for 60–70% cocoa for the perfect bittersweet flavor that isn’t too harsh or too sweet.
Heavy Cream: It whips beautifully and adds the luscious smoothness the mousse and ganache need.
Unsalted Butter: Optional but adds a nice glossy finish to the ganache, making it look as good as it tastes.
Pistachios (shelled, unsalted): Fresh and unsalted pistachios provide natural buttery flavor without unnecessary saltiness.
Granulated Sugar: Just enough to balance the earthiness without overpowering the pistachio’s subtle sweetness.
Vanilla Extract: Adds warmth and rounds out the flavor.
Mascarpone or Cream Cheese: I prefer mascarpone for its silky texture, but cream cheese works well too.
Salt: A pinch helps to elevate and balance the flavors perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Pistachio Mousse with Chocolate Ganache Recipe depending on the occasion—sometimes I lighten it up for summer or amp up the chocolate for a decadent winter treat. Don’t hesitate to experiment with flavors or presentation to make it truly yours.

Variation: I’ve added a splash of rose water into the pistachio paste before folding it in, and it gave the dessert a subtly fragrant twist that my friends adored.
Dairy-Free Option: Swap the heavy cream for coconut cream and use dairy-free chocolate for a vegan-friendly version (though the texture will be slightly different).
Seasonal Touch: Try incorporating fresh berries on top during summer for a bright, fruity contrast.

Step-by-Step: How I Make Pistachio Mousse with Chocolate Ganache Recipe

Step 1: Craft the Silky Chocolate Ganache

Start by heating the heavy cream in a small saucepan over medium heat until it’s just about to simmer—no boiling! Right away, pour that hot cream over your chopped dark chocolate in a heatproof bowl. Let it rest for a minute, then stir gently until you see a shiny smooth ganache. If you’re using butter, stir that in now for that extra glossy finish. Spoon the ganache evenly into your serving glasses, about a quarter full. Pop these in the fridge to set while you move on.

Step 2: Create the Vibrant Pistachio Base

If you want that gorgeous green color, I like to blanch the pistachios briefly—that means boiling them for a minute and then plunging them into ice water. Peeling off the skins unveils that pretty pistachio green. Then, toss pistachios, sugar, salt, and vanilla extract into the food processor. Blend away until you get a creamy paste. You may need to add a teaspoon of water or cream if it feels too thick to blend smoothly.

Step 3: Whip Up the Fluffy Mousse

Take your cold heavy cream and whip it until soft peaks form—that means when you lift the whisk, the peaks gently bend over rather than standing stiffly. In a separate bowl, beat the mascarpone until it’s smooth. Gently fold your pistachio paste into the mascarpone, then carefully fold in the whipped cream in two additions. I can’t stress enough: don’t overmix here or you’ll lose that beautiful airy texture.

Step 4: Assemble and Chill to Set

Using a piping bag or a spoon, gently layer the pistachio mousse on top of the chilled chocolate ganache in your serving glasses. Smooth the tops—this is where presentation matters a bit, so take your time. Cover the glasses loosely and refrigerate for at least two hours. Trust me, the wait is worth it for that mousse to set perfectly.

Step 5: Garnish and Impress

Before serving, sprinkle chopped roasted pistachios and some chocolate shavings on top. If you’re feeling extra fancy, a tiny pinch of edible gold dust or sea salt flakes adds that wow factor. Serve chilled and watch your guests fall in love.

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Tips from My Kitchen

Blanching Pistachios: I’ve found blanching removes that slightly bitter skin and gives the mousse a more vibrant green color–totally worth the extra step.
Whip Cream Timing: Always chill your mixing bowl and beaters beforehand for quicker whipping and better peaks.
Folding Technique: Take your time folding so you keep the mousse light and airy—I gently fold in two additions instead of dumping everything at once.
Prevent Ganache Graininess: Use warm cream and let the chocolate sit undisturbed before stirring to avoid a grainy texture.

How to Serve Pistachio Mousse with Chocolate Ganache Recipe

Garnishes

I’m a sucker for a bit of crunch and sparkle on top, so I usually add chopped roasted pistachios for that lovely texture contrast and chocolate curls to echo the ganache layer. When I’m feeling fancy, a little edible gold dust adds elegance, and a sprinkle of sea salt flakes balances the sweetness perfectly—don’t skip it if you love that sweet-salty combo.

Side Dishes

I like to keep the sides light with this dessert since it’s rich—fresh berries or a simple fruit salad work wonderfully. Occasionally, I serve it after a light dinner with a crisp glass of sparkling wine. The mousse holds its own as the star, so I don’t overload the table.

Creative Ways to Present

For parties, I love serving this Pistachio Mousse with Chocolate Ganache Recipe in elegant Martini glasses or even mini mason jars for a rustic touch. Layering the mousse and ganache with clear glasses makes the colors pop and entices everyone to dig in. For a more interactive dessert, I’ve also made it in small ramekins topped with extra pistachio crunch, encouraging everyone to scoop their own creation.

Make Ahead and Storage

Storing Leftovers

This dessert is best enjoyed within 2 days of making it. I keep leftovers covered tightly with plastic wrap or a lid and refrigerated. The mousse holds its texture well, and the ganache layer remains smooth. Just give it a gentle stir with a spoon if it looks a bit settled before serving again.

Freezing

Freezing is a bit tricky because of the delicate mousse texture, but I’ve successfully frozen it once by skipping the ganache and layering the mousse alone in a sealed container. Thaw overnight in the fridge and stir gently to restore creaminess. I usually recommend enjoying this dessert fresh when you can.

Reheating

No need to reheat this dessert—it’s best served chilled. If you prefer a slightly softer texture, take it out of the fridge about 10 minutes before serving to let it come to the perfect creamy temperature.

FAQs

Can I make the Pistachio Mousse with Chocolate Ganache Recipe ahead of time?

Absolutely! In fact, I recommend assembling it a few hours—or even the day before—you plan to serve. This gives the mousse time to set perfectly and lets the flavors meld beautifully.
What if I don’t have a food processor for the pistachios?

If you don’t own a food processor, you can finely chop the pistachios by hand or use a powerful blender. It might take a bit longer to achieve a smooth paste, but be patient and scrap the sides often for the best result.
Can I substitute cream cheese for mascarpone?

Yes, cream cheese works well and is a good substitute if mascarpone isn’t available. The texture may be slightly tangier and less silky, but the mousse will still be delicious.
How do I prevent the chocolate ganache from becoming grainy?

Make sure the cream is hot but not boiling before pouring over chopped chocolate and let it sit for a moment before stirring gently. Stirring too early or aggressively can cause the chocolate to seize and create a grainy texture.
Is it necessary to blanch pistachios for the mousse?

Nope, it’s optional! Blanching removes the skins for a brighter green color and milder flavor, but if you prefer a nuttier, earthier taste, you can skip it altogether.

Final Thoughts

This Pistachio Mousse with Chocolate Ganache Recipe has become a favorite for me because it looks so elegant but is surprisingly straightforward to make. It’s like giving yourself a mini celebration at home with every creamy, dreamy spoonful. I really hope you try it out and enjoy the process as much as I do—let me know if you add your own twist or how it turns out with your family or friends. Happy cooking and dessert devouring!