Pistachio Mousse with Chocolate Ganache Recipe
This elegant Pistachio Mousse with Chocolate Ganache is a delightful dessert combining the rich, nutty flavor of pistachios with the smooth, decadent taste of dark chocolate ganache. Creamy mascarpone mousse layered with a glossy ganache makes for an impressive yet easy-to-make treat perfect for special occasions.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes (including chilling time)
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
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
- A pinch of salt
Garnish (Optional)
- Chopped roasted pistachios
- Chocolate curls or shavings
- Edible gold dust or sea salt flakes
Instructions
- Prepare the Chocolate Ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let it sit for a minute, then stir gently until smooth and glossy. Stir in the butter if using for extra shine. Set aside to cool at room temperature.
- Make the Pistachio Paste: In a food processor, blend the shelled pistachios with granulated sugar and vanilla extract until it forms a smooth, thick paste. You may need to scrape down the sides occasionally for an even texture.
- Whip the Cream: In a chilled mixing bowl, whip the cold heavy cream to soft peaks using a mixer. Be careful not to overwhip.
- Combine Mousse Ingredients: In another bowl, mix the mascarpone cheese with the pistachio paste and a pinch of salt until well combined and creamy. Gently fold the whipped cream into the pistachio mixture in batches, folding carefully to maintain the airiness of the mousse.
- Assemble the Dessert: Spoon or pipe the pistachio mousse into serving glasses or ramekins. Chill in the fridge for at least 2 hours to set and develop flavors.
- Top with Ganache: Once the mousse is set, spoon the cooled but still pourable chocolate ganache over the top of each serving. Chill for an additional 30 minutes to allow the ganache to set slightly.
- Garnish and Serve: Decorate with chopped roasted pistachios, chocolate curls or shavings, and optionally edible gold dust or sea salt flakes just before serving for a luxurious finish.
Notes
- Use good quality dark chocolate with at least 60% cocoa for a rich ganache.
- Ensure the cream for whipping is very cold for best volume.
- You can substitute mascarpone with cream cheese for a slightly tangier mousse.
- The mousse can be prepared a day ahead; keep covered and chilled.
- For a nut-free version, substitute pistachios with another flavored paste such as hazelnut or almond.
- The butter in ganache is optional but adds a beautiful shine and creaminess.
