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Pistachio Mousse with Chocolate Ganache Recipe

Pistachio Mousse with Chocolate Ganache Recipe
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★★★★★

5.1 from 14 reviews

A sophisticated and easy-to-make Pistachio Mousse layered with rich dark Chocolate Ganache, perfect for elegant desserts. This recipe combines the nutty flavor of pistachios with creamy mascarpone mousse and a glossy chocolate finish, garnished with roasted pistachios and optional chocolate curls or edible gold dust for a luxurious presentation.

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

  1. Prepare the Chocolate Ganache: Heat the heavy cream over medium heat until it just begins to simmer, making sure it doesn’t boil. Pour the hot cream over the chopped dark chocolate in a heatproof bowl and let it sit for 1 minute. Stir gently until the chocolate is fully melted and the mixture is glossy. If desired, stir in 1 tablespoon of unsalted butter to add extra shine. Spoon the ganache into 6 small serving glasses, filling them about one-quarter full, and chill in the refrigerator while you prepare the mousse.
  2. Make the Pistachio Paste: (Optional) For a brighter green color, blanch the pistachios by boiling them for 1 minute, then placing them in an ice bath and peeling off the skins. In a food processor, blend the shelled pistachios with granulated sugar, a pinch of salt, and pure vanilla extract until finely ground. Add a small amount of heavy cream if necessary to achieve a smooth, paste-like consistency.
  3. Whip the Mousse: In a chilled bowl, whip the cold heavy cream until soft peaks form. In another 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 pistachio-mascarpone mixture in two stages, maintaining the airy texture.
  4. Assemble the Layers: Remove the chilled ganache from the refrigerator. Carefully layer the pistachio mousse on top of the ganache in each serving glass using a spoon or piping bag. Smooth the tops with a spatula, cover loosely with cling film, and refrigerate for at least 2 hours to set.
  5. Garnish and Serve: Before serving, decorate each glass with chopped roasted pistachios, chocolate curls or shavings, and optionally sprinkle edible gold dust or sea salt flakes for an elegant finishing touch.

Notes

  • Blanching pistachios is optional but enhances the mousse’s natural green color.
  • Use high-quality dark chocolate (60–70% cocoa) for a rich ganache.
  • Chilling each layer helps achieve clean and distinct layers in the dessert.
  • Substitute mascarpone with cream cheese for a slightly tangier mousse.
  • Store leftovers in the refrigerator and consume within 2 days for best taste and texture.

Nutrition

Keywords: pistachio mousse, chocolate ganache, layered dessert, easy elegant mousse, no-bake dessert, pistachio dessert, mascarpone mousse, nutty mousse

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