Name: Pistachio Mousse with Chocolate Ganache Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: French
Ingredients: 200g (7 oz) dark chocolate (60–70% cocoa), chopped; 200ml (¾ cup + 1 tbsp) heavy cream; 1 tbsp unsalted butter (optional, for extra shine); 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; Chopped roasted pistachios; Chocolate curls or shavings; Edible gold dust or sea salt flakes

Jump to Recipe

Introduction

This Pistachio Mousse with Chocolate Ganache is a luscious dessert that balances nutty richness with silky chocolate. Light and elegant, it’s perfect for special occasions or whenever you want to indulge in something creamy and decadent.

A clear glass holds a two-layer dessert placed on a white marbled surface. The bottom layer is dark brown and smooth, looking like thick chocolate pudding or mousse, filling most of the glass. On top is a thick, light green cream layer, swirled in a soft, fluffy texture. The green cream is decorated with small pieces of dark chocolate squares and chopped green pistachios scattered evenly. In the blurred background, there are two more similar glasses with the same dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g (7 oz) dark chocolate (60–70% cocoa), chopped
200ml (¾ cup + 1 tbsp) heavy cream
1 tbsp unsalted butter (optional, for extra shine)
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 simmers (do not boil). Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 1 minute, then stir gently until fully melted and glossy. Stir in butter if using, for extra shine. Spoon the ganache into 6 small serving glasses, filling about a quarter full. Chill while preparing the mousse.
Step 2: Make the Pistachio Paste by optionally blanching pistachios for a greener color (boil for 1 minute, then cool in an ice bath and peel). Blend the pistachios with sugar, salt, and vanilla extract in a food processor. Add a small amount of cream if needed to achieve a smooth paste.
Step 3: Whip the cold heavy cream to soft peaks. In a separate bowl, beat the mascarpone until smooth. Mix the pistachio paste into the mascarpone, then gently fold the whipped cream into the pistachio mixture in two stages until fully combined.
Step 4: Once the ganache is chilled, layer the pistachio mousse on top carefully using a spoon or piping bag to create a smooth surface. Cover loosely and refrigerate for at least 2 hours to set.
Step 5: Garnish the dessert with chopped roasted pistachios, chocolate curls, edible gold dust, or sea salt flakes before serving to add texture and a touch of elegance.

Tips & Variations

For a brighter green pistachio color, blanch and peel pistachios before blending.
Use mascarpone for a richer mousse or cream cheese for a tangier flavor.
Try adding a splash of rose water or orange blossom water to the pistachio paste for a floral note.
Swap dark chocolate for milk chocolate ganache for a sweeter finish.

Storage

Store the assembled mousse in the refrigerator, covered, for up to 2 days. The texture and flavors are at their best when fresh. Reheat is not recommended; serve chilled directly from the fridge.

How to Serve

A clear glass filled with two layers: the bottom layer is thick, dark brown chocolate pudding that fills about two-thirds of the glass, topped with a swirl of light green creamy mousse. The green mousse is smooth and fluffy, making a soft peak above the rim of the glass, sprinkled with small dark chocolate chunks and bright green chopped pistachios. The glass sits on a white marbled surface with two similar glasses blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mousse and ganache ahead of time?

Yes, you can prepare both components a day in advance. Keep the ganache chilled and the mousse refrigerated separately, then assemble just before serving.

What if I don’t have a food processor for the pistachio paste?

You can finely chop the pistachios by hand and mix them with the sugar and vanilla, but the texture will be chunkier. For a smooth mousse, a food processor or blender is recommended.