Description
A rich and elegant Pistachio Mousse layered with smooth Dark Chocolate Ganache, perfect for a sophisticated dessert. This mousse combines the nutty flavor of pistachios with creamy mascarpone and a glossy chocolate base, garnished with roasted pistachios and chocolate shavings for added texture and indulgence.
Ingredients
Scale
Chocolate Ganache
- 200g dark chocolate (60–70% cocoa), chopped
- 200ml heavy cream
- 1 tbsp unsalted butter (optional)
Pistachio Mousse
- 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
Garnish (Optional)
- Chopped roasted pistachios
- Chocolate curls or shavings
- Edible gold dust or sea salt flakes
Instructions
- Make the Chocolate Ganache: Heat heavy cream in a small saucepan over medium heat until it just begins to simmer without boiling. Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let sit for 1 minute, then stir until the chocolate is completely melted and glossy. Stir in butter if using. Spoon the ganache evenly into the bottom of 6 small serving glasses, filling each about one-quarter full. Refrigerate to chill while preparing the mousse.
- Prepare the Pistachio Base: (Optional) Blanch the pistachios by boiling for 1 minute, then transferring to ice water. Peel off skins for a brighter green color. Place pistachios in a food processor with sugar, salt, and vanilla extract. Blend until a smooth, thick paste forms, adding a teaspoon of water or cream if needed to facilitate blending.
- Whip the Mousse: In a cold mixing bowl, whip the heavy cream with a mixer until soft peaks form. In a separate bowl, beat the mascarpone cheese until smooth and creamy. Fold the pistachio paste into the mascarpone cheese until fully combined. Gently fold in the whipped cream in two additions, stirring just until the mixture is light and uniform without overmixing.
- Assemble and Chill: Transfer the pistachio mousse to a piping bag or spoon and layer it on top of the chilled chocolate ganache in each glass. Smooth the tops, cover loosely, and refrigerate for at least 2 hours until set and well chilled.
- Garnish and Serve: Just before serving, garnish each mousse with chopped roasted pistachios, chocolate shavings, and a light dusting of edible gold dust or sea salt flakes if desired. Serve chilled.
Notes
- Blanching pistachios is optional but enhances the natural green color of the mousse.
- Use softened mascarpone or cream cheese for best texture.
- Assemble the dessert at least 2 hours before serving to allow proper setting and chilling.
- Use high-quality chocolate with 60–70% cocoa for a rich ganache.
- Handle folding gently to keep the mousse light and airy.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 15 g
- Sodium: 45 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 85 mg
