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Pistachio Mousse with Chocolate Ganache Recipe

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4.7 from 105 reviews

This Pistachio Mousse with Chocolate Ganache is a sophisticated and creamy dessert combining rich dark chocolate ganache with a smooth, nutty pistachio mousse. Perfect for special occasions, it features layers of luscious chocolate and delicately flavored pistachio mousse, garnished with roasted pistachios, chocolate curls, and optional edible gold dust for a luxurious finish.

Ingredients

Scale

For the 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)

For the 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

  1. Prepare the Chocolate Ganache: Heat the heavy cream over medium heat until it just begins to simmer, being careful not to let it boil. Pour the hot cream over the chopped dark chocolate in a heatproof bowl and let it sit for 1 minute to soften the chocolate. Stir gently until the mixture is fully melted and glossy. Optionally, stir in the butter for extra shine. Spoon the ganache into six small serving glasses filling about 25% of each. Chill these while preparing the mousse.
  2. Make the Pistachio Paste: For a vibrant green color, blanch the pistachios by boiling them for 1 minute, plunging into an ice bath, and peeling off the skins. In a food processor, blend the pistachios with granulated sugar, salt, and vanilla extract until finely ground. Add a tiny amount of cream if the mixture is too dry to achieve a smooth paste.
  3. Whip the Mousse: Whip the cold heavy cream to soft peaks using a mixer. In a separate bowl, beat the mascarpone cheese until smooth and creamy. Mix the pistachio paste into the mascarpone until evenly combined. Gently fold the whipped cream into the mascarpone-pistachio blend in two stages, taking care not to deflate the airy whipped cream.
  4. Assemble the Layers: Retrieve the chilled ganache glasses and carefully spoon or pipe the pistachio mousse on top of the ganache layer. Smooth the tops with a spatula or the back of a spoon. Cover the glasses loosely with plastic wrap and refrigerate for at least 2 hours to allow the mousse to set and the flavors to meld.
  5. Garnish and Serve: Before serving, garnish each mousse glass with chopped roasted pistachios, chocolate curls or shavings, and optionally sprinkle with edible gold dust or sea salt flakes for an elegant presentation.

Notes

  • Blanching pistachios is optional but enhances the vibrant green color of the mousse.
  • The unsalted pistachios ensure the sweetness of the dessert is balanced; salted nuts may alter the flavor.
  • You can substitute mascarpone with cream cheese if preferred, but mascarpone yields a smoother texture.
  • The butter in the ganache is optional but adds a glossy finish and richness.
  • Chilling time is essential for the mousse to set properly and develop flavor.
  • For extra presentation flair, use edible gold dust sparingly to avoid overpowering the delicate flavors.

Keywords: Pistachio mousse, Chocolate ganache, No-bake dessert, Elegant mousse recipe, Pistachio dessert

Find it online: https://leofoster.com/pistachio-mousse-with-chocolate-ganache-recipe/