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Pistachio Mousse with Chocolate Ganache Recipe

Pistachio Mousse with Chocolate Ganache Recipe
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★★★★★

5 from 6 reviews

A decadent Pistachio Mousse with rich Chocolate Ganache that combines the nutty flavor of pistachios with smooth, creamy textures for an elegant, no-bake dessert perfect for special occasions.

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
  • A pinch of salt

Optional Garnish

  • Chopped roasted pistachios
  • Chocolate curls
  • Edible gold dust
  • Sea salt flakes

Instructions

  1. Make the Ganache: Heat 200ml heavy cream until it just begins to simmer, then pour it over the chopped 200g dark chocolate. Let sit for 1 minute to allow the chocolate to soften, then stir gently until smooth and glossy. For extra shine, whisk in 1 tablespoon of unsalted butter. Set aside to cool slightly.
  2. Prepare Pistachio Mixture: In a food processor, blend 150g shelled unsalted pistachios with 3 tablespoons of granulated sugar until finely ground, resembling a coarse powder.
  3. Whip the Cream: Using a mixer, whip the 250ml cold heavy cream until soft peaks form. This will provide a light and airy texture to the mousse.
  4. Mix Mascarpone Base: In a separate bowl, beat 100g softened mascarpone cheese with 1 teaspoon pure vanilla extract and a pinch of salt until smooth and creamy.
  5. Combine Pistachio and Mascarpone: Fold the pistachio-sugar mixture gently into the mascarpone mixture until well incorporated.
  6. Fold in Whipped Cream: Carefully fold the whipped cream into the pistachio and mascarpone mixture, ensuring the mousse remains airy and light without deflating.
  7. Assemble Dessert: Spoon or pipe a layer of the cooled chocolate ganache into serving glasses or ramekins, then add a layer of pistachio mousse on top.
  8. Chill and Garnish: Refrigerate the assembled desserts for at least 1 hour to set. Before serving, garnish with chopped roasted pistachios, chocolate curls, edible gold dust, or sea salt flakes as desired.

Notes

  • Use good quality dark chocolate with 60–70% cocoa for the best flavor and texture.
  • If mascarpone is unavailable, cream cheese is a suitable substitute but may slightly alter the flavor.
  • Ensure the heavy cream is cold before whipping to achieve optimal volume.
  • The butter in the ganache is optional but helps create a glossy finish.
  • The dessert can be prepared a day in advance and kept refrigerated for convenience.
  • Adjust sweetness according to your taste by varying the sugar in the pistachio mixture.

Nutrition

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

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