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Pistachio Mousse with Chocolate Ganache

Pistachio Mousse with Chocolate Ganache

Pistachio Mousse with Chocolate Ganache is a creamy, nutty dessert that perfectly balances light, whipped pistachio mousse with a rich, silky bittersweet chocolate ganache. This elegant yet easy-to-make dessert delights with its smooth texture, vibrant green hue, and irresistible combination of flavors, making it ideal for parties or indulgent evenings.

  • Total Time: 4 hours 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Pistachio Mousse

  • 1 cup unsalted, shelled pistachios (crushed and finely ground)
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 2 gelatin sheets or 1 tablespoon powdered gelatin
  • 100 g white chocolate
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 1/2 cup heavy cream
  • 100 g dark chocolate, chopped
  • 2 tablespoons butter

Garnish (optional)

  • Reserved crushed pistachios (about 1 tablespoon)
  • Chocolate shavings or curls
  • Edible gold leaf or fresh mint leaves (optional)

Instructions

  1. Prepare the Pistachios: Finely grind the pistachios in a food processor until sandy. Reserve about a tablespoon for garnish.
  2. Bloom the Gelatin: Soak gelatin sheets in cold water for 5 minutes or sprinkle powdered gelatin over a few tablespoons of cold water and allow to sit until softened.
  3. Heat the Milk and Melt White Chocolate: Warm milk gently over low heat. Remove from heat, stir in white chocolate until fully melted and smooth. Mix in ground pistachios and vanilla extract.
  4. Incorporate the Gelatin: Squeeze excess water from gelatin and whisk it into the warm pistachio-white chocolate mixture until completely dissolved.
  5. Whip the Heavy Cream: In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form.
  6. Combine the Mixtures: Let the pistachio mixture cool slightly without setting, then gently fold it into the whipped cream using a spatula to preserve airiness.
  7. Chill the Mousse: Divide mousse into serving glasses or ramekins, cover, and refrigerate for at least 4 hours until set firm.
  8. Prepare the Chocolate Ganache: Heat heavy cream until just simmering, pour over chopped dark chocolate and butter. Let sit for one minute, then stir until smooth and glossy. Allow to cool slightly.
  9. Assemble and Garnish: Spoon or pour the cooled ganache over the set mousse. Garnish with reserved crushed pistachios, chocolate shavings, edible gold leaf, or fresh mint leaves as desired.

Notes

  • Use fresh, unsalted pistachios for the best color and flavor.
  • Chill bowls and beaters before whipping cream for faster, firmer peaks.
  • Gently fold mixtures to retain mousse’s light texture.
  • Adjust cream ratio in ganache for desired thickness.
  • This dessert can be prepared up to two days ahead to develop flavors.
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-bake
  • Cuisine: French-inspired
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 20g
  • Sodium: 30mg
  • Fat: 28g
  • Saturated Fat: 14g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 85mg

Keywords: pistachio mousse, chocolate ganache, nutty dessert, no bake dessert, elegant mousse, creamy dessert, gluten free dessert