I’m sharing a refined yet approachable dessert that layers airy pistachio mousse atop a velvety chocolate ganache base—perfect for elegant dinner parties or an indulgent solo treat.
Why I’ll Love This Recipe
I love how each spoonful contrasts silky pistachio mousse and glossy chocolate underneath, combining nuttiness and chocolate richness in a light, luxurious way. It’s naturally gluten‑free, visually stunning, and I can prepare components ahead, making assembly easy later.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Dark chocolate
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Granulated sugar
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Salt
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Vanilla extract
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Unsalted pistachios (roasted and shelled)
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Unsalted butter
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Heavy cream
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Mascarpone cheese or cream cheese
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Chocolate curls or shavings
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Edible gold dust or sea salt flakes (optional garnish)
directions
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I finely chop dark chocolate and set it aside. I heat cream (with sugar, salt, butter, and vanilla) until steaming, then pour it over the chocolate—not stirring at first—letting it sit briefly before whisking into a smooth ganache. I add a light pinch of salt and let the ganache cool slightly and thicken.
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Once ganache is at room temperature, I whisk in melted unsalted butter for richness.
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For the pistachio mousse, I process roasted unsalted pistachios into a fine paste and combine it with mascarpone (or cream cheese), sugar, and whipped heavy cream until fluffy. I gently fold until silky and airy.
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I layer chilled ganache in dessert glasses or ramekins, then gently spoon or pipe the pistachio mousse on top. I smooth the surface, chill until set (typically a few hours), and garnish with chocolate curls, crushed pistachios, or fine edible dust if I want extra flair.
Servings and timing
This recipe makes about 6 servings. Active prep time is around 30 minutes, plus 2 hours chilling for mousse to set. I usually plan for about 2½ hours total including cooling time.
Variations
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I sometimes swap mascarpone for cream cheese if I want tang.
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I add a few drops of almond or pistachio extract to boost nutty depth.
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For a richer presentation, I layer pistachio mousse over a chocolate cookie crumb base before pouring ganache.
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Mini individual servings in shot glasses make this dessert ideal for gatherings.
storage/reheating
I store individual portions in airtight containers in the fridge for up to 3 days. I don’t recommend freezing—the mousse can lose its texture upon thawing.
When ready to serve, I chill fully then remove from fridge about 10 minutes before plating so flavors and textures soften.
FAQs
How can I make pistachio paste at home?
I blitz unsalted roasted pistachios in a food processor until smooth, scraping the sides often—sometimes adding a tiny splash of neutral oil to help it come together.
Can I use dark chocolate instead of white or milk?
I prefer dark chocolate for depth, but milk chocolate also works if I want a sweeter balance with the pistachio mousse.
Why is the mousse light and airy?
I whip heavy cream separately and fold it gently into the dense pistachio‑cheese mixture—overmixing would deflate the texture, so I stop as soon as it’s smooth and fluffy.
Can I prep this dessert ahead?
Absolutely—I often make ganache and mousse the night before, store each separately, then assemble just before serving for freshness and easy transport.
Why skip gelatin?
I rely on the structure of whipped cream and cheese to support the mousse—no gelatin needed unless I need an especially firm mousse for vertical layering.
Conclusion
I find this dessert delightfully elegant—creamy pistachio mousse meets rich chocolate ganache in every bite, with minimal fuss and naturally gluten‑free ingredients. It feels fancy but is surprisingly easy to prepare and store. I hope I feel inspired to make this soon and savor each layer. Let me know if I’d like suggestions for scaling or customizing it!
Print
Pistachio Mousse with Chocolate Ganache
- Total Time: approx. 3 hours (including chilling)
- Yield: 6 servings
Description
A luscious, airy pistachio mousse layered beneath a glossy dark chocolate ganache—elegantly balanced, nutty, and decadently creamy.
Ingredients
For the pistachio mousse:
1 cup (125 g) shelled unsalted pistachios, blanched and skins removed
1/2 cup (120 ml) milk
1/2 cup (100 g) granulated sugar
2 large egg yolks
1 1/2 cups (360 ml) heavy cream, chilled
For the chocolate ganache topping:
4 oz (115 g) bittersweet or dark chocolate, finely chopped
1/2 cup (120 ml) heavy cream
1 tsp unsalted butter (optional, for sheen)
Instructions
Grind pistachios finely in a food processor until nearly powder; add milk and process to a smooth paste.
In a small saucepan, whisk together egg yolks and sugar until pale. Slowly pour in the pistachio‑milk mixture, stirring constantly over medium‑low heat until it thickens and coats the back of a spoon (~170 °F/77 °C). Do not boil.
Transfer custard to a bowl, cover surface with plastic wrap to prevent skin, and chill until fully cold.
In a separate bowl, whip heavy cream to soft peaks. Gently fold cooled pistachio custard into whipped cream in batches, until uniform mousse texture develops.
Divide mousse into individual serving glasses or a single dish. Chill for at least 2 hours to set.
For ganache, place chopped chocolate in a heatproof bowl. Warm cream just until it simmers, pour over chocolate and let sit for 1 minute, then stir until smooth. Stir in butter if using.
Allow ganache to cool slightly until thickened, then spoon or pour over set pistachio mousse, creating an even layer.
Chill again for another hour to firm the ganache layer. Serve chilled, optionally topped with chopped pistachios or chocolate shavings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
