Pistachio Mousse with Chocolate Ganache Recipe
A decadent and elegant Pistachio Mousse with rich Chocolate Ganache layered in individual serving glasses. This dessert features a smooth pistachio mousse blended with mascarpone cheese and topped with a glossy dark chocolate ganache. Perfectly garnished with roasted pistachios, chocolate curls, and optional edible gold dust or sea salt flakes, this no-bake dessert delivers a luxurious balance of nutty and chocolate flavors.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 25 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, but do not let it boil. Pour the hot cream over the chopped dark chocolate placed in a heatproof bowl. Let the mixture sit undisturbed for 1 minute to soften the chocolate, then stir gently until the ganache is fully melted and has a glossy finish. For an extra shiny texture, stir in one tablespoon of unsalted butter. Spoon about a quarter of the ganache into six small serving glasses and chill in the refrigerator while you prepare the mousse.
- Make the Pistachio Paste: Optional: To enhance the pistachio color, blanch the pistachios by boiling them for 1 minute, then immediately cool them in an ice bath and peel off the skins. Combine the pistachios, granulated sugar, pinch of salt, and vanilla extract in a food processor. Blend until finely ground. If the mixture is too dry, add a tiny bit of the heavy cream to achieve a smooth paste consistency.
- Whip the Mousse: In a chilled bowl, whip the cold heavy cream to soft peaks using a mixer or whisk. In a separate bowl, beat the mascarpone cheese until it becomes smooth and creamy. Add the pistachio paste to the mascarpone and mix gently to combine. Carefully fold the whipped cream into the mascarpone-pistachio mixture in two additions, maintaining the light and airy texture.
- Assemble the Layers: Remove the glasses with the chilled ganache from the refrigerator. Using a spoon or a piping bag, carefully layer the pistachio mousse over the ganache, filling the glasses. Smooth the tops gently with the back of a spoon. Cover the glasses loosely with plastic wrap or lids and refrigerate for at least 2 hours to allow the mousse to set.
- Garnish and Serve: Before serving, decorate each glass with chopped roasted pistachios, chocolate curls or shavings, and optionally a sprinkle of edible gold dust or sea salt flakes. Serve the dessert chilled for the best flavor and texture experience.
Notes
- Blanching pistachios is optional but recommended for a brighter green color in the mousse.
- Ensure the heavy cream for whipping is well chilled to achieve better volume and texture.
- Mascarpone cheese can be substituted with cream cheese if preferred, but mascarpone gives a richer mouthfeel.
- The ganache can be made a day ahead and kept refrigerated, warmed slightly before layering if needed.
- Use a piping bag for a cleaner and more elegant mousse layer presentation.
- For a dairy-free option, substitute heavy cream and mascarpone with suitable non-dairy alternatives.
Keywords: Pistachio mousse, chocolate ganache, layered dessert, no-bake mousse, pistachio dessert, elegant dessert, individual servings, mascarpone mousse
