Introduction

This Pistachio Mousse with Chocolate Ganache is a luscious dessert that combines creamy pistachio flavors with rich dark chocolate. Its elegant layers and smooth texture make it perfect for special occasions or a refined treat at home.

The dessert is served in a clear glass with two visible layers. The bottom layer is thick, smooth, and dark brown chocolate, filling most of the glass. On top is a generous swirl of pale green cream, looking fluffy and soft, almost like mousse or whipped topping. Scattered on the green cream are small chunks of dark chocolate and pieces of green pistachio nuts, adding texture and color contrast. The setting is on a surface with a white marbled texture, and the focus is on the closest glass, with blurred similar desserts in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Prepare the Chocolate Ganache by heating the cream over medium heat until it just begins to simmer, avoiding boiling. Pour the hot cream over the chopped chocolate in a heatproof bowl and let it sit for 1 minute. Stir gently until the mixture is smooth and glossy. If desired, stir in the butter for extra shine. Spoon the ganache into six small serving glasses, filling each about a quarter full, then chill while you prepare the mousse.
Step 2: Make the Pistachio Paste by optionally blanching the pistachios for a brighter green color (boil for 1 minute, then plunge into ice water and peel). Blend the pistachios with sugar, salt, and vanilla extract in a food processor. Add a tiny splash of cream if necessary to achieve a smooth paste.
Step 3: Whip the Mousse by beating the cold heavy cream to soft peaks. In a separate bowl, beat the mascarpone cheese until smooth. Stir the pistachio paste into the mascarpone, then gently fold the whipped cream into this mixture in two stages to keep the mousse light and airy.
Step 4: Assemble the Layers by removing the ganache from the fridge. Carefully spoon or pipe the pistachio mousse on top of the ganache in each glass. Smooth the tops, cover loosely with plastic wrap, and refrigerate for at least 2 hours to set.
Step 5: Garnish and Serve just before serving. Decorate each mousse with chopped roasted pistachios, chocolate curls, and a sprinkle of edible gold dust or sea salt flakes for an elegant finish. Serve chilled.

Tips & Variations

For a more vibrant pistachio color, blanch and peel the pistachios before blending.
Use mascarpone for creamier mousse or cream cheese for a tangier flavor.
Add a splash of almond or pistachio liqueur to the pistachio paste for an adult twist.

Storage

Store the assembled mousse covered in the refrigerator for up to 2 days. Re-chill before serving for the best texture. This dessert is best served fresh and does not freeze well due to the delicate mousse texture.

How to Serve

A clear glass contains a dessert with two layers: the bottom layer is dark brown chocolate with a smooth, shiny texture, filling about half the glass; the top layer is light green mousse with a creamy, whipped texture, piled high above the chocolate. On top of the green mousse, there are scattered chunks of dark chocolate and pieces of green pistachios, adding rough texture and contrasting colors. The glass sits 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 this dessert ahead of time?

Yes, you can prepare the mousse and assemble the dessert up to 2 days in advance. Just keep it refrigerated and covered to maintain freshness.

Can I substitute the pistachios with another nut?

You can try using almonds or hazelnuts, but the flavor and color will differ. Pistachios provide the unique taste and subtle green hue essential to this dessert’s character.