Name: Pistachio Mousse with Chocolate Ganache Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: French
Ingredients: 200g (7 oz) dark chocolate (60–70% cocoa), chopped; 200ml (¾ cup + 1 tbsp) heavy cream; 1 tbsp unsalted butter (optional, for extra shine); 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; Chopped roasted pistachios; Chocolate curls or shavings; Edible gold dust or sea salt flakes

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Introduction

This Pistachio Mousse with Chocolate Ganache is an elegant and easy dessert that combines nutty richness with smooth, creamy textures. Perfect for special occasions or a refined treat, it offers a beautiful balance of flavors with a luxurious finish.

This dessert is served in a clear round glass with two visible layers. The bottom layer is thick and dark brown, smooth and glossy like chocolate pudding. On top, there is a thick scoop of light green cream with a soft, fluffy texture, resembling pistachio mousse. The green cream is sprinkled with small pieces of dark chocolate and chopped green pistachio nuts, adding texture and color contrast. The glass is placed against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g (7 oz) dark chocolate (60–70% cocoa), chopped
200ml (¾ cup + 1 tbsp) heavy cream
1 tbsp unsalted butter (optional, for extra shine)
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 gently until fully melted and glossy. Optionally, stir in butter for a shiny finish. Spoon the ganache into 6 small serving glasses, filling about one-quarter of each. Chill while preparing the mousse.
Step 2: Make the Pistachio Paste. If you prefer a greener color, blanch the pistachios by boiling them for 1 minute, plunging into ice water, then peeling. Blend pistachios with sugar, salt, and vanilla extract in a food processor until finely ground. Add a small amount of cream if needed to achieve a smooth paste.
Step 3: Whip the Mousse. Whip the cold heavy cream to soft peaks. In a separate bowl, beat the mascarpone until smooth, then mix in the pistachio paste. Gently fold the whipped cream into the mascarpone-pistachio mixture in two parts until combined but still light and airy.
Step 4: Assemble the Layers. Once the ganache has chilled, carefully spoon or pipe the pistachio mousse on top, smoothing the surface. Cover loosely and refrigerate for at least 2 hours to set.
Step 5: Garnish and Serve. Before serving, decorate each glass with chopped roasted pistachios, chocolate curls, and optionally a dusting of edible gold or sea salt flakes for an elegant touch.

Tips & Variations

Blanching pistachios not only enhances the green color but also softens the texture for a smoother mousse.
Use high-quality dark chocolate with 60–70% cocoa for a balanced ganache—too bitter or too sweet chocolate can overpower the nuts.
Substitute mascarpone with cream cheese for a slightly tangier flavor and easier access.
For extra texture, sprinkle some crushed pistachios between the ganache and mousse layers.

Storage

Store the assembled mousse glasses covered in the refrigerator for up to 2 days. The flavors improve as they rest, but avoid storing longer to preserve texture and freshness. To reheat gently, let sit at room temperature for 10 minutes before serving; do not microwave.

How to Serve

The image shows a dessert in a clear glass with two visible layers. The bottom layer is thick and dark brown, smooth in texture, filling about two-thirds of the glass. On top of this is a thick, creamy pale green layer, swirled and slightly glossy, sitting in a dome shape over the brown base. The green layer is sprinkled with irregular dark brown chocolate pieces and small green pistachio nuts. In the background, there are other similar glasses slightly blurred, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mousse ahead of time?

Yes, you can prepare the mousse a day ahead and store it refrigerated. Assemble just before serving to keep the ganache and mousse layers distinct and fresh.

What can I use if I don’t have mascarpone cheese?

You can substitute mascarpone with cream cheese for a similar creamy texture, though the flavor might be slightly tangier. Ensure it is softened for easy mixing.