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
- Make the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, being careful not to boil. Remove from heat and immediately pour over the chopped dark chocolate in a heatproof bowl. Let it sit undisturbed for 1 minute, then stir gently until the mixture becomes fully melted and glossy. Stir in the unsalted butter if using, and then spoon the ganache evenly into the bottom of 6 small serving glasses, filling each about one-quarter full. Place the glasses in the refrigerator to chill while preparing the mousse.
- Prepare the Pistachio Base: (Optional) Blanch the shelled pistachios by boiling them for 1 minute, then transferring them to ice water to cool. Peel off the skins to reveal a brighter green pistachio color. Add the peeled pistachios to a food processor along with granulated sugar, a pinch of salt, and pure vanilla extract. Blend until a smooth, thick paste forms, adding a teaspoon of water or cream only if necessary to help with blending.
- Whip the Mousse: In a cold mixing bowl, whip the cold heavy cream with a mixer until soft peaks form. In a separate bowl, beat the mascarpone cheese until smooth and creamy. Fold the pistachio paste into the mascarpone until fully combined. Then, gently fold the whipped cream into the pistachio-mascarpone mixture in two additions, stirring carefully until the mixture is light and uniform without overmixing.
- Assemble and Chill: Transfer the pistachio mousse to a piping bag or use a spoon to layer it carefully over the chilled chocolate ganache in each glass. Smooth the tops, cover the glasses loosely with plastic wrap, and refrigerate for at least 2 hours until the mousse is fully set and well chilled.
- Garnish and Serve: Just before serving, garnish each pistachio mousse glass with chopped roasted pistachios, chocolate shavings or curls, and a touch of edible gold dust or sea salt flakes if desired. Serve immediately chilled for the best texture and flavor balance.
Notes
- Blanching pistachios is optional but enhances the vibrant green color of the mousse.
- Use good-quality dark chocolate with 60–70% cocoa for a rich and smooth ganache.
- Handle whipped cream gently when folding to keep the mousse light and airy.
- The mousse can be made a day ahead and stored covered in the refrigerator.
- For a dairy-free option, substitute heavy cream and mascarpone with suitable plant-based alternatives but note the texture may vary.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Gluten Free
