Pistachio Mousse with Chocolate Ganache Recipe
This elegant and easy Pistachio Mousse with Chocolate Ganache is a sophisticated dessert combining rich dark chocolate ganache and smooth, nutty pistachio mousse. Perfect for special occasions, this layered treat balances creamy textures and flavors with a luxurious finish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: French
Ingredients
Scale
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)
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, being careful not to boil. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 1 minute, then stir gently until the chocolate is completely melted and the mixture becomes smooth and glossy. For extra shine, stir in the unsalted butter. Spoon the ganache into six small serving glasses, filling each about a quarter full, and chill while preparing the mousse.
- Make the Pistachio Paste: (Optional) To enhance the green color, blanch the pistachios by boiling them for 1 minute, then immediately transferring them to an ice bath and peeling off skins. In a food processor, blend the pistachios with granulated sugar, a pinch of salt, and vanilla extract until finely ground. Add a tiny bit of cream if the mixture needs to be smoother to form a paste.
- Whip the Mousse: Whip the cold heavy cream until soft peaks form. In a separate bowl, beat the softened mascarpone cheese until smooth. Add the pistachio paste to the mascarpone and mix well. Gently fold the whipped cream into the pistachio-mascarpone mixture in two parts to maintain a light and airy texture.
- Assemble the Layers: Once the chocolate ganache has chilled and set slightly, carefully spoon or pipe the pistachio mousse on top of the ganache layer in each serving glass. Smooth the tops gently, cover loosely with plastic wrap, and refrigerate for at least 2 hours to allow the mousse to firm up and the flavors to meld.
- Garnish and Serve: Before serving, decorate each mousse glass with optional toppings such as chopped roasted pistachios, chocolate curls or shavings, and a sprinkle of edible gold dust or sea salt flakes for an elegant finish.
Notes
- Blanching the pistachios is optional but recommended for a vibrant green color and smoother texture.
- Ensure heavy cream for whipping is well chilled to achieve the best volume and texture.
- Mascarpone can be substituted with cream cheese if desired, though mascarpone provides a richer mouthfeel.
- Chilling the ganache first before layering mousse helps maintain distinct layers.
- This dessert can be made a day ahead and kept refrigerated, making it ideal for entertaining.
Keywords: pistachio mousse, chocolate ganache, layered dessert, elegant dessert, no-bake mousse, pistachio dessert
