Introduction

This Pistachio Mousse with Chocolate Ganache is a luxurious and elegant dessert that combines nutty pistachio cream with rich, silky chocolate. Perfect for special occasions or a refined treat, it’s both light and indulgent.

The image shows a clear glass filled with two layers. The bottom layer is thick and dark brown, looking smooth and rich like chocolate pudding. On top is a thick pale green layer of cream, swirled with a soft, airy texture. The green cream is decorated with small pieces of chopped nuts and chunks of dark chocolate scattered on top. The glass is placed on a white marbled surface, and the background is softly blurred showing more similar glasses. 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: Heat the heavy cream over medium heat until it just begins to simmer—do not let it boil. Pour the hot cream over the chopped dark chocolate in a heatproof bowl and let it sit for one minute. Then stir gently until the chocolate is completely melted and the ganache is smooth and glossy. Optional: stir in butter for extra shine. Spoon the ganache into six small serving glasses, filling each about a quarter full, and chill while preparing the mousse.
Step 2: (Optional) For a brighter green color, blanch the pistachios by boiling them for one minute, transferring to an ice bath, then peeling off the skins. In a food processor, blend the pistachios with sugar, salt, and vanilla extract until finely ground. Add a little cream if needed to achieve a smooth paste.
Step 3: Whip the cold heavy cream to soft peaks. In a separate bowl, beat the mascarpone or cream cheese until smooth, then mix in the pistachio paste. Gently fold the whipped cream into the mascarpone mixture in two stages, careful not to deflate the airiness.
Step 4: Once the ganache is chilled and set, carefully spoon or pipe the pistachio mousse on top, smoothing the surface. Cover loosely and refrigerate for at least two hours to allow the mousse to firm up.
Step 5: Before serving, garnish each glass with chopped roasted pistachios, chocolate curls or shavings, and optionally edible gold dust or a few flakes of sea salt for a sophisticated finish.

Tips & Variations

Blanching pistachios removes their skins and enhances the mousse’s vibrant green color, but it’s optional if you prefer simplicity.
For a lighter flavor, substitute mascarpone with cream cheese, though mascarpone adds a silkier texture.
Add a splash of pistachio liqueur to the pistachio paste for an adult twist.
Try serving the mousse layered in a clear glass to show off the distinct ganache and mousse layers beautifully.

Storage

Store the mousse covered in the refrigerator for up to 3 days. Avoid freezing, as it can alter the texture. To serve, you can let it sit at room temperature for 10–15 minutes for a creamier mouthfeel.

How to Serve

A dessert in a clear glass showing two thick layers: a smooth dark brown chocolate layer at the bottom and a creamy light green pistachio layer swirled on top, garnished with small chunks of dark chocolate and whole pistachio nuts scattered over the green layer. The glass is placed on a white marbled surface with a soft blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chocolate ganache in advance?

Yes, the ganache can be made a day ahead and refrigerated. Bring it to room temperature before layering with the mousse to make spreading easier.

What if I don’t have a food processor for the pistachio paste?

You can finely chop shelled pistachios by hand and mix with sugar and vanilla, but blending gives a smoother mousse texture. A powerful blender also works well.