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Pistachio Mousse with Chocolate Ganache Recipe

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A decadent Pistachio Mousse with rich Chocolate Ganache dessert featuring layers of smooth pistachio-flavored mousse and glossy dark chocolate ganache, elegantly garnished with roasted pistachios and chocolate shavings, perfect for special occasions or a luxurious treat.

Ingredients

Scale

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

  1. Prepare the Chocolate Ganache: Heat the heavy cream over medium heat until it just begins to simmer, ensuring it does not boil. Pour the hot cream over the chopped dark chocolate placed in a heatproof bowl. Let the mixture rest for 1 minute to soften the chocolate, then stir gently until the ganache is fully melted and glossy. For extra shine, optionally stir in 1 tablespoon of unsalted butter. Spoon the ganache into six small serving glasses, filling each about one-quarter full. Chill these in the refrigerator while preparing the mousse.
  2. Make the Pistachio Paste: If a green pistachio color is desired, blanch the shelled pistachios by boiling them for 1 minute, then immediately transferring them to an ice bath and peeling off the skins. Place the pistachios in a food processor along with the granulated sugar, pinch of salt, and vanilla extract. Blend until a smooth paste forms, adding a tiny bit of cream if necessary to achieve a creamy and spreadable texture.
  3. Whip the Mousse: In a chilled bowl, whip the cold heavy cream until soft peaks are formed. In a separate bowl, beat the mascarpone cheese until smooth and creamy. Mix the pistachio paste into the mascarpone until fully incorporated. Gently fold the whipped cream into the pistachio-mascarpone mixture in two stages to keep the mousse light and airy.
  4. Assemble the Layers: After the chocolate ganache has chilled slightly, carefully spoon or pipe the pistachio mousse on top of the ganache layers in the serving glasses. Smooth the tops with a spoon or spatula, then cover loosely with plastic wrap or a lid. Refrigerate for at least 2 hours to allow the mousse to set and flavors to meld.
  5. Garnish and Serve: Just before serving, garnish each mousse with chopped roasted pistachios, chocolate curls or shavings, and optional edible gold dust or sea salt flakes for an elegant finish and added texture.

Notes

  • Blanching pistachios is optional but enhances the mousse color.
  • Use high-quality dark chocolate for best ganache flavor.
  • Allow mousse to chill thoroughly for optimal texture.
  • Can be made a day ahead and stored in the refrigerator.
  • Substitute mascarpone with cream cheese for a slightly tangier mousse.

Keywords: pistachio mousse, chocolate ganache, pistachio dessert, no-bake mousse, elegant dessert, French dessert

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